Peach and chicken couscous salad
By Chatelaine38
PREP TIME
15 min
TOTAL TIME
20 min
Serves
4
Photo, Erik Putz.
When the sun’s blazing and the mercury’s rising, try a refreshing no-cook salad to cool you down.
Ingredients
- 3/4 cup couscous
- 3/4 cup boiling water
- 1/4 cup olive oil
- 1/4 cup white-wine vinegar
- 1 tbsp honey
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 shallots , finely chopped
- 2 cups chopped rotisserie chicken , skin removed
- 2 peaches , chopped
- 1 cup chopped cilantro
- 1/3 cup roasted pepitas
- 1/3 cup crumbled feta cheese
Instructions
- PLACE couscous in a large bowl and pour in boiling water. Cover and let stand 5 min. Fluff with a fork.
- WHISK oil, vinegar, honey, salt and pepper in a small bowl. Stir in shallots and let stand 10 min.
- ADD chicken, peaches, cilantro, pepitas and feta to couscous. Drizzle with dressing and stir to combine.
Chatelaine Quickies: Summer corn pasta salad
Nutrition (per serving)
- Calories
- 495,
- Protein
- 29 g,
- Carbohydrates
- 35 g,
- Fat
- 28 g,
- Fibre
- 3 g,
- Sodium
- 542 mg.
- Excellent source of
- vitamin B12
