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Chicken and Walnut Couscous Salad with Apples
salt to taste
freshly ground black pepper
2 cups water
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 cups dry couscous
2 apples, cored and diced
1/2 cup golden raisins, seedless
1/2 cup toasted, chopped walnuts
2 tablespoons chopped fresh parsley
2. Season the chicken breasts with salt and pepper. Grill or broil them until they are cooked through, about 6 minutes on each side.
3. In a large saucepan, combine the water, olive oil, lemon juice and a generous pinch of salt and bring to a boil. Remove from heat, stir in the couscous, cover and let stand off the heat for 5 minutes.
4. Fluff the couscous with a fork. Add the apples, raisins, walnuts and parsley and stir to combine.
5. Transfer the couscous mixture to a serving platter. Slice the cooked chicken and arrange it on top of the couscous.
Serving Size: about 1 cup
Number of Servings: 6
- 65 g
- 15 g
- 5 g
- 29 g
- Saturated Fat
- 2 g
- 347 mg