I conducted an experiment using some things I already had in my pantry, and the outcomes pleased me. Additionally, it may be eaten cold, making it a fantastic lunch prep item!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup couscous
- 2 cups chicken broth
- ½ cup dry white wine
- 2 teaspoons olive oil
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons ground cumin
- 1 clove garlic, minced
- 1 pound skinless, boneless chicken breast meat – cubed
- 1 green bell pepper, cut into large chunks
- 1 red bell pepper, cut into large chunks
- 1 yellow bell pepper, cut into large chunks
- 4 green onions, chopped
- ¼ cup pitted black olives
Instructions
- 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 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 1 g |
| Sodium | 633 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Even my picky eater dh liked this one. Because I am gluten intolerant, I substituted brown rice for the couscous. I also used 3 cloves of garlic because I love garlic. I used canned chicken, but acknowledge that using fresh chicken might taste better.
This was pretty good. I added 1/2 the sauce from the chicken and added salt, pepper, and parsley.
Very good. Took a while for me to cut the vegetables up but besides that, it was rather easy. I did not use the white wine and used Orzo pasta instead. Turned out great. My bf loved it.
Add 1 more pound of chicken for a more filling meal.
Easy and delicious. I added some halved grape tomatoes and used only 1.5 cups chicken broth instead of 2 cups.
I like this recipe because it is basic but leaves so much room for creative freedom. I read some other reviews before I started, so I had the idea that it may be a little bland. I went ahead & doubled the onions, and added extra chicken, peppers & black olives. I also added crushed red pepper, sea salt & toasted pine nuts. The result was easy, delicious & fresh. I brought it for an office potluck & received several compliments. Enjoy!
The cumin taste was great. I’d say add fewer peppers – or more chicken – and probably some salt, too.
Great summer salad.Refridgerated over nite and had it for lunch. I added cherry tomatoes it was a great outcome.
The whole family loved this recipe. I used mostly what we had at home….I took the suggestion of adding asparagus, feta and low fat Greek dressing. I didn’t have onions or wine and it tasted yummy! Would be a great salad to make ahead for a hot summer day.
I found this too bland, so I added low fat feta cheese and 2 TBL of low fat greek dressing which made it much better. I also added salt and pepper to give it more taste. It’s very easy which is why I gave it 4 stars.
This was good. I added feta cheese and made a greek dressing I found on this site to add to it. I think otherwise it would have been dry and lacking in flavor.
This is a good base recipe, but as written it is pretty bland. I added a few dashes of sesame oil and low sodium soy sauce to mine and my husband added some parmesan to his. We liked it with our additions.
This was very good. I followed recipe pretty much exactly only I added more garlic and also a lot more olives (because I love them) I also added the olives to the whole dish. This was very good warm and cold, only thing it needed was a dash of salt and pepper. Only issue is that was more liquid then my couscous could absorb so it had a not so nice consistency lol. I will be making this again.
I really liked this dish. I followed original recipe and first had warm. I prefered it cold (left overs!). Lots of flavor and good-for-you recipe. Thanks!
Pretty good … with some reservations and tweaking. I doubled the recipe (to make five lunch portions to take to work) and more than doubled the amount of chicken. That might have been the source of the major problem I encountered. The liquid in which I was cooking the chicken took a LONG time to cook down (and probably led to overcooked chicken). I finally gave up and poured about a half cup into the assembled salad. I wonder if the breasts I was using gave off a lot of liquid…. The addition of the broth — together with a final spalsh (1/4 cup?) of cider vinegar — perked up the otherwise bland flavor. In the end … tasty!
Easy to make, healthy, flavorful. I ommited the green pepper and olive and used near east couscous with pine nuts. very tasty-a go to summer recipe:)
This one I did not like. Had little or no flavor. Will no do again. Sorry.
Girlfriend gave it a 5* – I’m a little more critical. Very unique and tasty dish. Followed the recipe to a “T” and it came out very well. Will do it again! I put pepper portions under the broiler and in future will add cashews and large slices of shroom’.
Delicious summer dish!
Excellent! My husband was skeptical of the couscous but when he tried it he thought it was great. One thing he thought the dish needed more was spice and added some Jamaica Me Crazy pepper from Costco the salad was still excellent. Will definitely make it again. GREAT recipe.
This is a great change from the usual chicken salad, or the usual pasta salad. I made it once following the recipe, then made it again using more olives, chopped blanched asparagus and added feta cheese; very yummy. This will be my new “potluck” salad.