Chicken and Couscous Salad Recipe

A great way to use leftover chicken, this 20-minute dinner salad uses quick-to-cook couscous and lots of brightly flavored herbs. SERVINGS: 4 (serving size: 1 1/2 cups) PREP TIME: 20 Minutes TOTAL TIME: 20 Minutes CALORIES: 296.6 (per serving)

INGREDIENTS:

Salad:

• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 (5.7-ounce) box uncooked couscous
• 1 1/2 cups cubed cooked chicken (about 6 ounces)
• 1/2 cup thinly sliced green onions
• 1/2 cup diced radishes (about 3 large)
• 1/2 cup chopped seeded peeled cucumber
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons pine nuts, toasted

Dressing:

• 1/4 cup white wine vinegar
• 1 1/2 tablespoons extravirgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced

HOW TO MAKE IT:

1 To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine. 2 To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine. 3 Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

TİPS: MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit.

Bonus: Turkish kebap how to make it?

https://www.youtube.com/watch?v=AuVvlD7Ijvo