Chicken Thighs and Couscous Salad with Raisins and Walnuts
Portion Size: 1 cup (approx. 2 oz. chicken and ½ c. pasta)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 pound cooked boneless skinless chicken thighs, sliced thin. | |
| 2 cups uncooked couscous | |
| 1 cup low fat buttermilk | |
| 2 teaspoons cumin | |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| ½ cup chopped unsalted walnuts | Or almonds |
| 2 tablespoons dried mint or cilantro | Or ¼ cup of fresh. Wash and minced |
| ½ cup raisons | |
| 4 green onions | Wash, trim and slice (including greens) |
| 2 teaspoon olive oil | |
| 1 clove garlic, minced | Wash, peel and mince |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring broiler to high. Brush chicken with oil. Arrange chicken on single layer in a large oven proof pan. Season with salt and pepper Broil on top rack for 5 minutes and turn. Broil an additional 3 minutes or until done. | Cook until internal temperature reaches 165 °F for 15 seconds for chicken. |
| 2 | Bring 3 cups of water to boil in a large pot. Stir in couscous and remove from heat. Let stand covered for 5 minutes. Fluff couscous with a fork. | |
| 3 | In a small bowl, combine cumin and buttermilk. Add couscous, garlic, chopped walnuts, mint, or cilantro, and raison. Toss to coast. Serve couscous topped with chicken or pork. Top with green onions. Serve immediately or chilled. |
Posted in Chicken Lunch Recipes, Lunch Entrée
