Sesame Chicken Couscous Salad
Sesame Chicken Couscous Salad might be just the salad you are searching for. This dairy free recipe serves 4 and costs $1.55 per serving. One serving contains 341 calories, 19g of protein, and 10g of fat. Head to the store and pick up red bell pepper, pepper, zucchini, and a few other things to make it today. 10 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 20 minutes. It is brought to you by Taste of Home. With a spoonacular score of 80%, this dish is super. If you like this recipe, you might also like recipes such as Sesame Shrimp-and-Couscous Salad, Simple Sesame Chicken with Couscous, and Lightened-Up Sesame Chicken with Broccoli & Couscous.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
1 tablespoon thawed apple juice concentrate
3/4 cup fresh broccoli florets
2 teaspoons canola oil
2 tablespoons cider vinegar
1-1/2 cups cubed cooked chicken
1 cup uncooked couscous
2 green onions, sliced
1/2 teaspoon ground ginger
1-1/2 cups reduced-sodium chicken broth
3 teaspoons reduced-sodium soy sauce, divided
1/4 teaspoon pepper
1 large sweet red pepper, chopped
2 teaspoons sesame oil, divided
2 teaspoons sesame seeds, toasted
2 tablespoons slivered almonds, toasted
1-1/2 cups fresh or frozen sugar snap peas
1 tablespoon water
3/4 cup diced zucchini
Equipment:
sauce pan
steamer basket
bowl
Cooking instruction summary:
Directions In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled. Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. 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, apple juice concentrate, 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 almonds and sesame seeds. Yield: 4 servings. Originally published as Sesame Chicken Couscous Salad in Light & TastyApril/May 2003, p37 Nutritional Facts One serving (1 cup chicken mixture with 3/4 cup couscous) equals 382 calories, 9 g fat (1 g saturated fat), 45 mg cholesterol, 451 mg sodium, 45 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable. Print Add to Recipe Box Email a Friend
Step by step:
1. In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat.
2. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled.
3. Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute.
4. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain.
5. Transfer to a serving bowl; add chicken, red pepper and zucchini.
6. In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well.
7. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled.
8. Serve over couscous. Sprinkle with almonds and sesame seeds.
Nutrition Information:
covered percent of daily need
