Make and share this Chicken, Couscous, and Fig Salad With Toasted Almonds recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Add the couscous to a bowl; add in the boiling water and ½ teaspoon salt; stir once.
- Cover tightly and let stand 10-15 minutes or until water is absorbed and couscous is tender.
- In a small bowl, whisk the olive oil, lemon juice, garlic, lemon zest, ½ teaspoon salt, and black pepper until blended.
- When the couscous is ready, turn the bowl over onto a large deep platter and break the couscous apart with a chopstick or handle of a wooden spoon; allow to cool slightly.
- Add the chicken, romaine, figs, diced tomatoes, diced cucumber, parsley, mint, and dill to the couscous.
- Top with the dressing; gently toss the ingredients together, using your fingers to separate the grains of couscous if necessary; toss until well combined.
- Clean the rim of the platter if necessary; arrange the tomato wedges and cucumber slices around the edges of the salad.
- Heat the almonds in a small skillet over med-low heat, stirring, about 5 minutes or until toasted.
- Sprinkle the almonds on top; serve at room temperature.
Nutrition Facts : Calories 604.4, Fat 28.3, SaturatedFat 4, Cholesterol 35, Sodium 61.8, Carbohydrate 69, Fiber 10.9, Sugar 22.5, Protein 23.4
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