Here's an easy recipe that is full of wonderful middle-eastern flavor and is low in points!
Serves 6 ( a generous 1/2 c = 2 points +)
- 3/4 c. fat-free chicken broth
- 1/2 c. couscous
- salt
- 1 T. olive oil
- 1/2 c. chopped onion
- 2 c. cubed zucchini
- 1 tsp. crushed garlic
- 1/2 tsp. ground coriander
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- 1/4 tsp. pepper
- 1/4 c. chopped, fresh mint
- 1 T. lemon juice
Bring broth to a boil. Pour over couscous in a bowl, cover and let stand 5 minutes. Fluff with a fork and set aside.
Meanwhile, heat oil in a large nonstick skillet. Saute onion with salt to taste until onion is tender. Add zucchini and a bit more salt and cook until tender. Stir in garlic and spices ( through pepper). Cook 2 minutes.
Carefully stir zucchini mixture into couscous. Let cool to room temperature. Just before serving, stir in lemon juice and mint.
This salad will make your taste buds sing! It is hearty and full of wonderful, healthy ingredients! Try using different grains. I had barley on hand, so that is what I used. I think this would be great with farro or wheat berries too.
Serves 4 ( 1-1/4 c. = 10 points +)
- 3 T. olive oil, divided
- 2 T. cider vinegar
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. sugar
- 1-1/2 c. cooked barley
- 1/4 c. chopped pecans, toasted
- 8 oz. boneless, skinless chicken breast, cooked and shredded
- 1/2 c. chopped onion
- 1 T. chopped, fresh thyme
- 1/4 c. dried cherries
- 1 oz. baby arugula
- 2 oz. goat cheese, crumbled
Combine 2-1/2 T. oil, vinegar, salt, pepper and sugar in a large bowl. Add barley, nuts, and chicken.
Place cherries in a small bowl. Cover with 1/2 c. boiling water. Let stand 10 minutes; drain and chop.
Heat remaining 1-1/2 tsp. oil in a nonstick skillet. Add onion and thyme and cook until onion is tender. Stir onions and cherries into barley mixture. Stir in arugula. Sprinkle with goat cheese.
adapted from "Cooking Light"
