I stumbled upon this Cooking Light recipe a while back and it sounded really tasty, but I wanted to try and make it a little healthier. Luckily, I had a great find at the grocery store! Rice Select Tri-Color Couscous with Sundried Tomato and Spinach, which has about 70 less calories per serving than the whole wheat couscous I compared it to.
I decided to make up 2 servings of the salad so I’d have something for lunch tomorrow, so I cooked up 1/2 cup of the couscous in 1/2 cup free range chicken broth. Once the couscous was finished, I fluffed it work a fork and dumped in a bowl to cool down.
Meanwhile, I got to choppin. Here’s what I decided to throw into the salad:
- 4 ounces chicken breast (which I cooked up last night with McCormick’s Montreal Chicken Seasoning)
- 1/2 cup chopped green onion
- 1 roma tomato
- 1/2 a chopped cucumber
- 1/4 cup chopped parsley
For the dressing, I mixed up the following:
- 1/4 cup red wine vinegar
- 1 tsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 clove garlic minced
Tossed everything together and put in the fridge to chill out while I cleaned up my kitchen. I’m one of those people who just makes an absurd amount of messes while cooking… Good thing I like to clean 🙂
This recipe made two big servings of yummyness:
This was really tasty! I love vinegars, so I especially liked the dressing. I think I’ll actually try some out on a salad later in the week. Another great thing about this couscous recipe is you could throw pretty much any vegetable into the mix and it would taste great! Two thumbs up!
Stats on the chicken couscous salad: 277 calories, 40g carbs, 4g fat, 17g protein, 4g fiber
Don’t forget to check out the PB2 giveaway!!!