Chicken and Veggie Couscous Salad

By á-3720

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

Ingredients

• 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

Preparation

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.