Sesame Chicken Couscous Salad

By Hester

Ingredients

• 1/2 cups reduced sodium chicken broth
• 3 tsp. reduced sodium soy sauce, divided
• 2 tsp. sesame oil, divided
• 1 cup uncooked couscous
• 2 green onions, sliced
• 1-1/2 cups fresh sugar snap peas
• 3/4 cup fresh broccoli florets
• 1-1/2 cubed cooked chicken
• 1 large sweet red pepper, chopped
• 3/4 cup zucchini
• 2 Tbsp. cider vinegar
• 2 tsp. agave nectar
• 1 Tbsp. water
• 2 tsp. canola oil
• 1/2 tsp. ground ginger
• 1/4 tsp. white pepper
• 2 Tbsp. slivered almonds, toasted
• 2 tsp. sesame seeds, toasted

Details

Servings 4

Preparation

Step 1

In a saucepan, combine the broth, 1 tsp. soy sauce and 1 tsp. sesam oil; bring to a boil. Sstir in the couscous. Cover and remove from the heat. Let stnd for 5 minutes. Fluff with a fork. Stir in green onions.

Cover and refrigerate until chilled.

Place pea pods in a steamer basket and steam for 1 minute. Add broccoli, cover and steam 2 minutes longer or until tender crisp. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini.

In a jar with a tight fitting lid, combine the vinegar, agave, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled.

Serve over couscous, sprinkle with sesame seeds and almonds.l


1 cup chicken mixture with 3/4 cup couscous = 382 calories
3 lean meat, 2 starch, 2 vegetables