Fleur de Lis

Fleur de Lis

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Monday, August 18, 2014

Curried Chicken and Couscous Salad


This is another great idea for a light, but protein filled, summer salad.  The fresh taste of summer vegetables blend so nicely with the healthy couscous.  Enjoy as soon as it's made or refrigerate overnight.  It also makes excellent carry to work or school lunch for the next day.

1 box Near East Couscous cooked according to package directions (only takes 5 minutes!!)
1 rotisserie chicken, skin and bones removed, meat lightly shredded
1/2 cup finely chopped cucumber
1/2 cup finely chopped red onion
2 medium tomatoes,chopped
2 T. capers, drained
2 T. Greek Yogurt
1 T. McCormick Mediterranean Spiced Sea Salt
1/2 t. ground coriander
1 t. curry powder
1/2 T. finely chopped oregano
Toasted pine nuts for garnishing (if desired)

Combine the cooked couscous with remaining ingredients.  Serve immediately or refrigerate to let flavors mingle. I served with pita chips.

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