Israeli Couscous Salad with Chicken
Greek Pita Wedges
Ingredients
- ½ cup Israeli (pearl) couscous
- 1 cup water
- ¼ tsp kosher salt
- 1 cup shredded rotisserie chicken
- ½ English cucumber, cut into half moons
- ⅓ cup chopped fresh flat-leaf parsley
- 3 Tbsp chopped fresh mint
- 1 cup grape tomatoes, halved
- 3 Tbsp lemon vinaigrette
- 3 Tbsp crumbled feta cheese
Instructions
- Toast couscous in a saucepan over medium-high heat 4 minutes or until golden. Add water and salt; bring to a boil. Cover; reduce heat, and simmer 15 minutes or until couscous is tender. Drain.
- Toss together couscous, chicken, cucumber, parsley, mint, tomatoes, and vinaigrette. Sprinkle with cheese.
Side Dish Ingredients
- 1 (2-oz) whole wheat pita bread round, halved
- 2 tsp olive oil
- ⅛ tsp dried oregano
- ⅛ tsp garlic salt
- ⅛ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Cut pita into wedges. Separate wedges, and place on a baking sheet; brush cut sides with oil. Sprinkle with oregano, garlic salt, and pepper.
- Bake 10 minutes or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
393
|
116
|
509
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 46 | 15 | 61 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 690 | 277 | 967 |
Quick & Healthy Meal Plan
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