Chicken Salad with Couscous

I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it’s a great make-ahead lunch food!

Step: 1

Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.

Step: 2

In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.

Step: 3

Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

Per Serving: 281 calories; protein 25.9g; carbohydrates 29.5g; fat 4.5g; cholesterol 44.8mg; sodium 633.3mg.

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