Couscous Chicken Salad with Peppers

1. 1

   Cook the couscous pasta as directed on the package, using chicken broth as the liquid. Drain and set aside.

2. 2

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

3. 3

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

• Calories 363.67 kcal Moderate
• Protein 23.48 g Good Source
• Carbs 47.76 g Moderate
• Total Fat 7.07 g Moderate
• Saturated Fat 0.7 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 48.45 mg Moderate
• Sodium 466.22 mg High
• Fiber 2.19 g Low Source
• Sugar 4.84 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 106.28 mg Low Source
• Iron 1.88 mg Moderate
• Potassium 185.14 mg Low Source
• Vitamin A 49.32 mcg_rae Low Source
• Vitamin C 34.1 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Wheat 🌾
• Gluten
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷