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Moroccan Couscous Salad
The holiday season for many of us is approaching, and there will be times to
gather with family and friends for food and drink. If you need a healthy side
dish to bring to a potluck, here is a very tasty salad, with a unique flavor,
and a quick preparation time. I tried it with my family the other week, and
they all gave it an A+ rating! So instead of the traditional high fat fare,
try this Moroccan Couscous Salad for an adventure in culinary delights!
Morroccan Couscous Salad
From California Dried Plums: The Energy Packed Super Snack pamphlet,
www.californiadriedplums.org
Prep time: 30 minutes | Serves 4
- 1 ½ c. chicken broth
- 1 c. coarsely chopped pitted dried plums
- 1 tsp. curry powder
- 1 c. dry couscous
- ½ c. chopped green onions
- ¼ c. olive oil
- ¼ c. white wine vinegar
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- ¼ tsp salt
- 1/8 tsp. pepper
- 1 ½ c. (8 oz) cubed cooked chicken breast
- 2/3 c. chopped fresh tomato
- ½ c. sliced almonds, toasted (optional)
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Directions:
In medium saucepan, combine chicken broth, dried plums, and curry powder;
bring to a boil. Remove from heat and stir in couscous and green onions. Let
stand, covered, 5 minutes. Fluff with a fork; allow to cool. Meanwhile, in a
small bowl, whisk together olive oil, vinegar, salt and pepper. Add to
couscous, tossing to coat. Stir in chicken and tomato. Stir in almonds, if
desired. (To toast almonds, stir constantly in a hot skillet until golden,
or arrange an even layer on a baking sheet. Bake at 350 degrees 5-7 minutes
or until golden brown).
Per Serving (without almonds):
- 360 calories
- 12 g. fat
- 31 mg cholesterol
- 16 g. protein
- 4 g. fiber
- 344 mg sodium
- 47 g. carbohydrate
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