CHICKEN SALAD WITH TOASTED ALMONDS
This unusual and refreshing chicken salad is perked up by the addition of toasted almonds, tangy pineapple, crunchy water chestnuts and sweet grapes.
Provided by sal
Categories Salad
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
- Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.
Nutrition Facts : Calories 484 calories, Carbohydrate 21.8 g, Cholesterol 86.1 mg, Fat 31.7 g, Fiber 2.6 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 787.6 mg, Sugar 16.8 g
FIG AND GORGONZOLA ISRAELI COUSCOUS SALAD
The classic flavor combo of figs and Gorgonzola cheese comes together in a delicious couscous salad. Make sure to use a good quality balsamic vinegar, as it makes all the difference here!
Provided by Kim
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Pour water into a pot and bring to a boil over medium-high heat. Stir in couscous, cover, reduce heat to low, and simmer until couscous is cooked and water is fully absorbed, 8 to 10 minutes. Transfer couscous to a large bowl and set aside.
- Meanwhile, heat olive oil in a saucepan over medium heat. Add onion and cook until slightly caramelized, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add dried figs and cook until slightly softened, about 5 minutes. Mix in balsamic vinegar, honey, salt, and black pepper, and cook until mixture thickens slightly, 4 to 5 minutes. Pour fig mixture over cooked couscous and stir to combine. Adjust salt and pepper to taste. Add 2 tablespoons of crumbled Gorgonzola and the toasted walnuts to the couscous; toss to combine.
- Divide spinach between four serving dishes. Top each with equal amounts of fig and couscous mixture. Top each salad with additional Gorgonzola crumbles, if desired. Serve immediately.
Nutrition Facts : Calories 621.5 calories, Carbohydrate 75.7 g, Cholesterol 30 mg, Fat 30.4 g, Fiber 10.5 g, Protein 17 g, SaturatedFat 7.5 g, Sodium 361.4 mg, Sugar 35.2 g
CHICKEN, COUSCOUS, AND FIG SALAD WITH TOASTED ALMONDS
Make and share this Chicken, Couscous, and Fig Salad With Toasted Almonds recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Add the couscous to a bowl; add in the boiling water and ½ teaspoon salt; stir once.
- Cover tightly and let stand 10-15 minutes or until water is absorbed and couscous is tender.
- In a small bowl, whisk the olive oil, lemon juice, garlic, lemon zest, ½ teaspoon salt, and black pepper until blended.
- When the couscous is ready, turn the bowl over onto a large deep platter and break the couscous apart with a chopstick or handle of a wooden spoon; allow to cool slightly.
- Add the chicken, romaine, figs, diced tomatoes, diced cucumber, parsley, mint, and dill to the couscous.
- Top with the dressing; gently toss the ingredients together, using your fingers to separate the grains of couscous if necessary; toss until well combined.
- Clean the rim of the platter if necessary; arrange the tomato wedges and cucumber slices around the edges of the salad.
- Heat the almonds in a small skillet over med-low heat, stirring, about 5 minutes or until toasted.
- Sprinkle the almonds on top; serve at room temperature.
Nutrition Facts : Calories 604.4, Fat 28.3, SaturatedFat 4, Cholesterol 35, Sodium 61.8, Carbohydrate 69, Fiber 10.9, Sugar 22.5, Protein 23.4
TOASTED COUSCOUS SALAD
Steps:
- For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
- For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
- Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.
YVONNE MAFFEI'S ROAST CHICKEN WITH COUSCOUS, DATES AND BUTTERED ALMONDS
Deglet Noors dates shine when they are cooked in chutneys, desserts or North African dishes like this whole roast chicken. The chicken is cooked with fluffy couscous that absorbs the sweetness of dates and the butteriness of toasted almonds. Supermarket Deglet Noors are often dark brown and hard, because they have been kept well past their natural point of ripeness; seek out soft, light-colored ones for the best flavor.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. In a large ovenproof dish or pot with a tight lid, combine 2 tablespoons olive oil, the lemon juice, the ginger, the pepper and 1 teaspoon salt. Add the chicken and rub it around in the mixture until evenly coated. Turn chicken breast side down and roast, uncovered, for 50 minutes.
- Meanwhile, in a large bowl, combine couscous, 2 cups water and 1/2 teaspoon salt. Set aside for 5 to 15 minutes to soak.
- In a small skillet, melt the butter. Add almonds and cook, stirring constantly, just until toasted and golden; adjust heat so almonds and butter do not scorch. Turn off heat and stir in dates.
- Add almond-date mixture to couscous, along with any butter left in pan, and mix, fluffing the grains with a fork. Mix in 2 tablespoons olive oil, the sugar, the cinnamon and the orange blossom water (if using).
- Drizzle or paint honey over top of chicken (leave chicken breast-side down in pot). Add couscous mixture to the pot, arranging it around the chicken. Cover tightly with a lid or foil and return to the oven for 30 minutes more.
- Remove from the oven. When cool enough to handle, remove chicken and carve into serving pieces. Stir and fluff couscous, scraping up any chicken skin stuck to bottom of pan, and place chicken pieces back on top of couscous. Sprinkle with chopped herbs and serve immediately.
Nutrition Facts : @context http, Calories 913, UnsaturatedFat 32 grams, Carbohydrate 68 grams, Fat 50 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 14 grams, Sodium 967 milligrams, Sugar 19 grams, TransFat 0 grams
CHICKEN SALAD WITH COUSCOUS
I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!
Provided by Christian Booher
Categories Salad
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
- In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
- Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 29.5 g, Cholesterol 44.8 mg, Fat 4.5 g, Fiber 3 g, Protein 25.9 g, SaturatedFat 0.9 g, Sodium 633.3 mg, Sugar 2.8 g
FIG AND COUSCOUS SALAD RECIPE BY TASTY
This hearty fig and couscous salad is a perfect side for holiday dinner or an easy-to-pack lunch. The warm couscous pairs nicely with the fresh fig and white wine vinaigrette. Your friends will rave about this salad.
Provided by Katie Aubin
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the shallot and cold water. Set aside while you prepare the dressing .
- Place the garlic cloves on a cutting board and smash with the side of a knife. Sprinkle with the salt. With the blade edge of the knife facing away from you and nearly parallel to the cutting board, begin pressing against the garlic to create a paste with the salt.
- Add the garlic paste, capers, oregano, and white wine vinegar to a medium bowl and whisk to combine. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
- Drain the shallots, then mix into the dressing.
- Make the salad: Add the couscous to a large bowl. Add 3 tablespoons of the dressing and toss to coat. Gently fold in the figs, apricots, olives, and parsley. Dress with 1-2 more tablespoons of dressing and toss to coat.
- Just before serving, fold in the almonds. Serve with the remaining dressing alongside.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 55 grams, Fat 32 grams, Fiber 7 grams, Protein 10 grams, Sugar 14 grams
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