Israeli Couscous-Chicken Salad
Greek Pita Wedges
Ingredients
- 1 cup Israeli (pearl) couscous
- 2 cups water
- ¾ tsp kosher salt
- 2 cups shredded rotisserie chicken
- 1 English cucumber, cut into half-moons
- ¾ cup chopped fresh flat-leaf parsley
- ⅓ cup chopped fresh mint
- 1 pint grape tomatoes, halved
- ½ cup refrigerated lemon vinaigrette
- ½ cup 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
- 3 (2-oz) pita bread rounds (preferably whole wheat), halved
- 2 Tbsp olive oil
- ½ tsp dried oregano
- ½ tsp garlic salt
- ½ 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 | 6 | 6 | |
| Calories |
282
|
116
|
398
|
| Fat (g) | 9 | 5 | 14 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 21 | 3 | 24 |
| Carb (g) | 32 | 15 | 47 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 627 | 277 | 904 |
Quick & Healthy Meal Plan
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