Chicken Couscous Saladdiabetic, main dish, nuts/grains, poultry 2/3 cup chicken broth; ready to serve with less 1 teaspoon curry powder 2/3 cup uncooked couscous 2 tablespoon dried currents =or=- 2 tablespoon raisins 1 cup cooked chicken breast; cubed =or=- 1 cup deli chicken breast; cooked purchased cooked 1/2 cup celery; finely cooked 1/4 cup green onions; sliced 2 tablespoon fresh parsley finely chopped =or=- 2 teaspoon dried parsley flakes 1 tablespoon to 2 tb pine nuts; * 1 tablespoon to 2 tb slivered almonds; * 1/3 cup reduced-cal zesty italian 1 salad dressing In small saucepan, combine broth and curry powder. Bring to a boil. Stir in couscous and currants, immmediately cover pan; remove from heat. Let stand 10 minutes. Place cooked couscous in medium bowl, fluffing with fork several times to break up any lumps and cool sightly. Add chicken, celery, onions, parsley and pine nuts; mix lightly. Drizzle dressing over salad, tossing with fork to moisten. Cover; refrigerate until serving time. 4 (1 cup) servings Food Exchange per serving: 2 STRACH ECHANGES + 1 LEAN MEAT EXCHANGE + 1/2 FAT EXCHANGE; CAL: 240; PRO: 17g; FAT: 6g; CHO: 31mg; SOD: 210mg; Source: Fast and Healthy Magazine, Sept/Oct, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master. |
