Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
You can substitute 2 cups cooked chicken or turkey breast for vacuum-packed chicken.
Ingredients[]
- 1 cup uncooked Israeli couscous
- 1/4 cup chopped pitted kalamata olives
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped capers
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 2 (7-ounce) packages 98% fat-free chicken breast in water
Directions[]
- Cook couscous according to package directions, omitting salt and fat.
- Drain and rinse with cold water.
- Combine olives and next 7 ingredients in a large bowl, stirring with a whisk.
- Add couscous to olive mixture; toss gently to coat.
- Stir in chicken just before servings.
Yield: 4 servings (serving size: 1 1/2 cups)