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Chicken and Veggie Couscous Salad


Number of Servings: 1
Amount Per Serving
Calories: 402
Total Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 55 mg
Sodium: 430 mg
Total Carbohydrate: 50 g
Dietary Fiber: 16 g
Protein: 30 g

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  • 1/4 cup(s) couscous, dry (approx. 1/2 cup cooked)
  • 3 ounce(s) chicken, precooked rotisserie, no skin
  • 3/4 cup(s) peas, frozen
  • 1 cup(s) pepper(s), red, bell, chopped
  • 1 cup(s) carrot(s), chopped
  • 1 cup(s) cucumber(s), chopped and pared
  • 1 tablespoon dressing, sesame seed


Servings 1
Preparation time 15mins
Cooking time 55mins


Step 1

Add 3/4 cup water to medium saucepan. Turn burner to high heat and bring water to a boil. Add 1/4 cup dry couscous, turn heat to low and saucepan. Cook until water is absorbed and couscous is tender (approximately 30-40 minutes).

Shred rotisserie chicken into bite-sized pieces. Chop peppers, carrots and cucumbers. Mix all ingredients. Eat immediately.

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