Chicken and Couscous Salad
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 buttermilk | |
| 2 teaspoons ground cumin | |
| ¼ teaspoon salt | |
| ¼ teaspoon black pepper | |
| ½ cup walnuts, finely chopped | Unsalted |
| ¼ cup fresh cilantro, chopped | Wash, trim and chop fresh. Or 2 tablespoons dried |
| ½ cup raisins | |
| 2 green onions, thinly sliced | Wash, trim and slice thin (including green tops) |
| 1-pound cooked boneless skinless chicken, chopped | Trim all visible fat. (see recipe in cookbook for chicken) |
| 2 cloves garlic, minced |
Always check each ingredient to be sure it is gluten free
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring water to a boil in medium saucepan. | |
| 2 | Stir in couscous and cover pan. | Cook until internal temperature reaches 135°F. |
| 3 | Remove from heat. Let couscous mixture stand covered for 5 minutes. Uncover pan; fluff couscous with a fork. | |
| 4 | Combine buttermilk, cumin, salt, olive oil, garlic and pepper in large bowl. Stir with a whisk. | |
| 5 | Add couscous, walnuts, raisons, cilantro, and green onion. Gently Spoon 1/2 cup couscous onto 8 individual plate. Top with chicken. Serve chilled stir. |
Posted in Chicken Lunch Recipes, Lunch Entrée
