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Fruited Couscous Salad with Chicken
Servings: 6
Yield: 9.5 cups (2L)
18 oz (510g) boned and skinned chicken breasts, (3 breast halves) cut into 1-inch (2.5cm) pieces
1 Tbs olive oil, (15mL)
1 1/2 cups (270g) onion, chopped
1/2 Tbs (4g) cumin
1/2 Tbs (4g) ginger
3/4 tsp (1g) paprika
1/4 tsp (1g) cayenne pepper
1/8 tsp (1g) black pepper
5 cups (1L) chicken broth
3 cups (420g) zucchini, sliced into half moon shapes
1/2 cup (100g) couscous, uncooked
1 1/4 cups (230g) garbanzo beans, canned, (one 16-ounce can), rinsed and drained
2 Tbs (5g) Cilantro, chopped
In a large Dutch oven or soup pot, sauté chicken pieces in oil over medium heat until pinkness is gone and chicken is opaque.
Add onion to chicken, sauté for 1- 2 minutes.
Add cumin, ginger, paprika, cayenne and pepper to chicken.
Pour in broth, cover and bring to a boil for one minute. Add zucchini, couscous and garbanzo beans to pot, cover and simmer for 5 minutes.
Add fresh cilantro to soup.
Remove from heat and let sit for 5 minutes before serving.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.