Chicken and Couscous Salad (meatless)

Portion Size: 2 oz. (⅓ c.) chicken, 1/2 c. couscous

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 cups water
1½ cups couscous
1 cup low fat buttermilkFor vegan: vegan cream cheese 
2 teaspoons ground cumin
¼ teaspoon salt
¼ teaspoon black pepper
½ cup walnuts, finely choppedUnsalted 
¼ cup fresh cilantro, choppedWash, trim and chop fresh. Or 2 tablespoons dried
½ cup raisins
2 green onions, thinly slicedWash, trim and slice thin (including green tops)
1-pound meatless chicken, chopped
2 cloves garlic, minced 

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Bring water to a boil in medium saucepan.  
2Stir in couscous and cover pan.Cook until internal temperature reaches 135°F.
3Remove from heat. Let couscous mixture stand covered for 5 minutes. Uncover pan; fluff couscous with a fork.
4Combine buttermilk, cumin, salt, olive oil, garlic and pepper in large bowl. Stir with a whisk.  
5Add couscous, walnuts, raisons, cilantro, and green onion. Gently Spoon 1/2 cup couscous onto 8 individual plate.  Top with chicken. Serve chilled stir.

Jacqueline Larson M.S., R.D.N. and Associates