Couscous Salad with Chicken, Dates, and Walnuts

By barbie24

Calories: 323; Fat: 12.5g; Protein: 17.7g; Carbs: 36.4g; Fiber: 3.6g Cholesterol: 55mg; Iron: 1.5mg; Sodium: 224mg; Calcium: 65mg

* Serving size = 1 cup couscous mixture and chicken *

Ingredients

• 1 1/2 cups water
• 1 cup uncooked couscous
• 1/2 cup low-fat buttermilk
• 2 teaspoons ground cumin, divided
• 3/8 teaspoon salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 2/3 cup chopped walnuts
• 1/4 cup chopped fresh cilantro
• 12 pitted Medjool dates, diced
• 1 green onion, thinly sliced
• 1 1/2 teaspoons olive oil
• 3 skinless, boneless chicken thighs (about 12 ounces)
• 2 garlic cloves, mashed to a paste

Details

Servings 6
Cooking time 20mins
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat broiler to high.

2. Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous; cover pan. Remove from heat; let couscous mixture stand, covered, for 5 minutes. Uncover pan; fluff couscous with a fork. Combine buttermilk, 1 1/2 teaspoons cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl, stirring with a whisk. Add couscous, walnuts, cilantro, dates, and green onion; stir mixture gently to combine.

3. Drizzle olive oil evenly over chicken thighs; sprinkle both sides of chicken with remaining 1/2 teaspoon cumin, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and garlic. Arrange chicken in a single layer in a large ovenproof skillet. Broil chicken for 5 minutes; turn chicken over. Broil an additional 3 minutes or until done. Remove chicken from pan; let stand 5 minutes. Pour pan juices into couscous mixture; toss gently to combine. Spoon about 1 cup couscous mixture onto each of 6 plates. Slice chicken crosswise; divide chicken evenly over couscous.