Title: Chicken Couscous Salad
Categories: Diabetic Poultry Entree Nut
Yield: 4 Sweet oens
| 2/3 | c | Chicken broth; ready to serve with less 1/3 c salt |
| 1 | ts | Curry powder; |
| 2/3 | c | Uncooked couscous; |
| 2 | tb | Dried currents =OR=- |
| 2 | tb | Raisins; |
| 1 | c | Cooked chicken breast; cubed =OR=- |
| 1 | c | Deli chicken breast; cooked purchased cooked |
| 1/2 | c | Celery; finely cooked |
| 1/4 | c | Green onions; sliced |
| 2 | tb | Fresh parsley finely chopped =OR=- |
| 2 | ts | Dried parsley flakes; |
| 1 | tb | To 2 tb pine nuts;* |
| 1 | tb | To 2 tb slivered almonds;* |
| 1/3 | c | Reduced-cal zesty Italian; |
| | | Salad dressing; |
In small saucepan, combine broth and curry powder. Bring to a boil. Stir
in couscous and currants, immmediately cover pan; remove from heat. Let
stand 10 minutes. Place cooked couscous in medium bowl, fluffing with fork
several times to break up any lumps and cool sightly. Add chicken, celery,
onions, parsley and pine nuts; mix lightly. Drizzle dressing over salad,
tossing with fork to moisten. Cover; refrigerate until serving time. 4 (1
cup) servings Food Exchange per serving: 2 STRACH ECHANGES + 1 LEAN MEAT
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 240; PRO: 17g; FAT: 6g; CHO: 31mg; SOD:
210mg; Source: Fast and Healthy Magazine, Sept/Oct, 1994 Brought to you and
yours via Nancy O'Brion and her Meal-Master.