Chopped Salad With Chicken Couscous And Vegetables Recipes

VEGETABLE COUSCOUS SALAD

This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. -Patricia Levenson, SANTA ANA, California

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 22

Vegetable Couscous Salad image

Steps:

In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

Nutrition Facts : Calories 272 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

1/2 cup olive oil
1/3 cup balsamic vinegar
4 teaspoons capers, drained
4 teaspoons lemon juice
2 garlic cloves, minced
3/4 teaspoon Dijon mustard
1-1/4 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 package (10 ounces) uncooked couscous
2 medium zucchini or yellow summer squash, halved lengthwise
2 medium sweet yellow or red peppers, quartered
1 Japanese eggplant, halved lengthwise
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup grape tomatoes, halved
1/2 cup Greek olives, pitted and sliced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil

CHOPPED SALAD WITH CHICKEN, COUSCOUS AND VEGETABLES

Make and share this Chopped Salad With Chicken, Couscous and Vegetables recipe from Food.com.

Provided by Juenessa

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Chopped Salad With Chicken, Couscous and Vegetables image

Steps:

Blend basil leaves, mayonnaise, and shallot in processor until smooth.
Gradually blend in buttermilk and lemon juice.
Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates.
Serve, passing dressing separately.
**Note: you won't necessarily use all of the dressing; it just depends on how much or little you like on your salad.

Nutrition Facts : Calories 517.6, Fat 20.4, SaturatedFat 3.6, Cholesterol 27.3, Sodium 358.2, Carbohydrate 69.4, Fiber 5.9, Sugar 13.8, Protein 17.8

Ingredients

1 cup packed fresh basil leaf
1 cup mayonnaise
1 shallot, halved
1 cup buttermilk
1 tablespoon fresh lemon juice
1/3 cup grated asiago cheese
1/3 cup dried currant
1/3 cup shelled pumpkin seeds
1 (10 ounce) package couscous, cooked according to package instructions (about 5 cups)
3 cups coarsely chopped arugula
1 lb plum tomato, seeded, diced (about 2 cups)
2 grilled chicken breast halves, diced
2 cups fresh corn kernels (from about 2 ears)

CHICKEN VEGETABLE COUSCOUS

Progresso® garbanzo beans provide a simple addition to this chicken and vegetable couscous skillet - a tasty dinner that can be made ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

Chicken Vegetable Couscous image

Steps:

Cook couscous as directed on package.
Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 5 minutes, stirring occasionally.
Stir in remaining ingredients except cheese. Cook uncovered 4 to 5 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.
Serve chicken mixture over couscous. Sprinkle with cheese.

Nutrition Facts : Calories 375, Carbohydrate 55 g, Cholesterol 45 mg, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg

Ingredients

1 package (10 ounces) couscous
1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
2 large tomatoes, chopped (2 cups)
1 small red bell pepper, chopped (1/2 cup)
8 medium green onions, chopped (1/2 cup)
1 clove garlic, finely chopped
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon paprika
1 can (15 ounces) Progresso™ garbanzo beans, rinsed and drained
1/4 cup shredded Parmesan cheese

CHOPPED SALAD WITH CHICKEN, COUSCOUS, AND VEGETABLES

Categories Salad Chicken No-Cook Mayonnaise Parmesan Dried Fruit Basil Arugula Fall Couscous Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Chopped Salad with Chicken, Couscous, and Vegetables image

Steps:

Blend basil leaves, mayonnaise, and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates. Serve, passing dressing separately.
Available at specialty foods stores and some supermarkets.

Ingredients

1 cup (packed) fresh basil leaves
1 cup mayonnaise
1 shallot, halved
1 cup buttermilk
1 tablespoon fresh lemon juice
1/3 cup grated Asiago cheese*
1/3 cup dried currants
1/3 cup shelled pumpkin seeds
1 10-ounce package plain couscous, cooked according to package instructions (about 5 cups)
3 cups coarsely chopped arugula
1 pound plum tomatoes, seeded, diced (about 2 cups)
2 grilled chicken breast halves, diced
2 cups fresh corn kernels (from about 2 ears)

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In a small bowl, whisk together all dressing ingredients. If the dressing seems too thick, whisk in more water, 1 teaspoon at a time, until you reach a consistency you're happy with. It should be creamy and thick, but also pourable.
Add the dressing and toss to coat evenly. Divide salad among 4 bowls to serve. Or, if you prefer, serve the dressing on the side so that individual eaters can add their own salad dressing.
The dressing is so good, I highly recommend making a double batch of it. Whatever doesn't get used on this salad can be used for other salads or as a veggie dip. Yum!

Chopped Salad With Chicken Couscous And Vegetables Recipes

VEGETABLE COUSCOUS SALAD

This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. -Patricia Levenson, SANTA ANA, California

CHOPPED SALAD WITH CHICKEN, COUSCOUS AND VEGETABLES

Make and share this Chopped Salad With Chicken, Couscous and Vegetables recipe from Food.com.

CHICKEN VEGETABLE COUSCOUS

Progresso® garbanzo beans provide a simple addition to this chicken and vegetable couscous skillet - a tasty dinner that can be made ready in 20 minutes.

CHOPPED SALAD WITH CHICKEN, COUSCOUS, AND VEGETABLES

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