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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Italian Chicken-Couscous Salad |
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Serves: 6 Print this RecipeSUPER EXPRESS prep: 20 min 2 cups ready-to-serve chicken broth 1 1/3 cups uncooked couscous 1 16-ounce bag frozen broccoli, red pepper; onions and mushrooms, thawed 3 cups cubed cooked chicken 1 8-ounce bottle fat-free creamy Italian salad dressing (3/4 cup) Lettuce leaves, if desired 1. Heat broth to boiling in 1 1/2-quart saucepan; reduced heat. Stir in couscous; remove from heat. Cover and let stand 5 minutes. 2. Mix couscous, vegetables and chicken in large bowl. Pour dressing over mixture; toss lightly to coat. Line 6 salad plates with lettuce. Spoon salad onto lettuce. wing it! This salad is as simple as heating chicken broth. All you have to do is heat the broth to boiling, then stir in the couscous, and toss it with the other ingredients. 1 SERVING: Calories 350 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 60mg; Sodium 1120mg; Carbohydrate 45g (Dietary Fiber 4g); Protein 29g * % DAILY VALUE: Vitamin A 16%; Vitamin C 46%; Calcium 4%; Iron 12% * DIET EXCHANGES: 2 Starch, 3 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 3 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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