anninsd
08-23-2000, 12:39 PM
1 1/2 c water
1 c. uncooked couscous
2 c. chopperd ready to eat roasted skinned boned chicken breats (about 2 breats)
1 1/2 c. diced yellow squash (about 1/2 pound)
1 c. diced red bell pepper
1/2 c. chopped fresh flat leaf parsley
1/4 c fat free less sodium chicken broth
3 tabl. fresh lemon juice
2 tabl chopped fresh or 2 tsp. dried dill
1 tabl. extra virgin olive oil
1/2 tsp. salt
1/8 tsp. black pepper
Bring water to a boil in a medium saucepan, gradually stir in couscous. remove from heat, cover and let stand 5 minutes. Fluff with a fork. Spoon the cousous into a large bowl. Add the remaining ingredients, toss well. Yield 4 servings (servings size: 2 cups) 5 pts.
Cal. 246 Fat 5.3g Fiber 3.2g
This is from August 2000 Cooking Light. Very filling. I used two Mesquite Grilled Chicken Breasts from Costco Freezer Section
1 c. uncooked couscous
2 c. chopperd ready to eat roasted skinned boned chicken breats (about 2 breats)
1 1/2 c. diced yellow squash (about 1/2 pound)
1 c. diced red bell pepper
1/2 c. chopped fresh flat leaf parsley
1/4 c fat free less sodium chicken broth
3 tabl. fresh lemon juice
2 tabl chopped fresh or 2 tsp. dried dill
1 tabl. extra virgin olive oil
1/2 tsp. salt
1/8 tsp. black pepper
Bring water to a boil in a medium saucepan, gradually stir in couscous. remove from heat, cover and let stand 5 minutes. Fluff with a fork. Spoon the cousous into a large bowl. Add the remaining ingredients, toss well. Yield 4 servings (servings size: 2 cups) 5 pts.
Cal. 246 Fat 5.3g Fiber 3.2g
This is from August 2000 Cooking Light. Very filling. I used two Mesquite Grilled Chicken Breasts from Costco Freezer Section