Summer Couscous Salad recipe | Eat Smarter USA
0
Print
0
Print

Summer Couscous Salad

Summer Couscous Salad
368
calories
Calories
25 min.
Preparation
40 min.
Ready in
easy
Difficulty
No votes yet

Ingredients

for 4 servings
For the Salad
1 cup Couscous
1 cup boiling water
1 tablespoon olive oil
1 small zucchini
2 tomatoes
1 bunch fresh parsley
1 cup canned chickpeas (drained)
salt (to taste)
peppers (to taste)
2 tablespoons lemon juice
4 Radicchio
Lemon wedge (for garnish)
cherry tomatoes (for garnish)
For Chicken
16 ounces boneless, skinless Chicken breasts (cut into strips)
1 lemon (juiced)
salt (to taste)
peppers (to taste)
print shopping list

Preparation steps

1
For the Couscous Salad:
2
In a medium saucepan bring water and olive oil to a boil. Stir in the couscous - remove from heat, cover and let stand for 5-10 minutes. Fluff with a fork and set aside to cool.
3
Wash and finely dice the zucchini and tomatoes. Finely chop the parsley. Rinse and drain the chickpeas. Mix all ingredients with the couscous. Season with salt and pepper and sprinkle with 2 tablespoons lemon juice. Gently toss.
4
When ready to serve fill the radicchio leaves with salad.
5
For Chicken Kebabs:
6
Wash the chicken, pat dry and cut into wide strips. Thread the chicken strips onto wooden skewers. Season with salt and freshly ground black pepper, sprinkle with lemon juice and marinate for 10 minutes.
7
Using a gas or charcoal grill or broiler, grill the marinated kebabs for about 10 minutes, turning once.
8
Serve the chicken kebabs on plates with the couscous salad. Garnish with lemon wedges and cherry tomatoes.

Additional advice

If using wooden skewers presoak them in cold water for 15-30 minutes before using.