Best Sesame Chicken Couscous Salad Recipes

SESAME CHICKEN COUSCOUS SALAD

Sesame Chicken Couscous Salad image

I grow lots of the ingredients needed in this recipe. Fresh-tasting and crunchy, it's a perfect summer salad. Try leaving out the chicken and mixing the veggies with the couscous for a fun side dish. -Tari Ambler of Shorewood, Illinois

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1-1/2 cups reduced-sodium chicken broth
3 teaspoons reduced-sodium soy sauce, divided
2 teaspoons sesame oil, divided
1 cup uncooked couscous
2 green onions, sliced
1-1/2 cups fresh or frozen sugar snap peas
3/4 cup fresh broccoli florets
1-1/2 cups cubed cooked chicken
1 large sweet red pepper, chopped
3/4 cup diced zucchini
2 tablespoons cider vinegar
1 tablespoon thawed apple juice concentrate
1 tablespoon water
2 teaspoons canola oil
1/2 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons slivered almonds, toasted
2 teaspoons sesame seeds, toasted

Steps:

In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled., Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini., In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.

Nutrition Facts : Calories 382 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 451mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges

SESAME CHICKEN COUSCOUS SALAD

Sesame Chicken Couscous Salad image

This is just a delight for a spring picnic or small potluck. To save time, you can do steps 1-3 the day before and store the couscous in the refrigerator. Almonds, sesame oil and seeds can be easily omited and the oil replaced with olive oil in step 1 (and just omited altogether in step 6).

Provided by Valeria

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups chicken broth
3 teaspoons soy sauce
2 teaspoons sesame oil
1 cup uncooked couscous
2 green onions, sliced
1 large sweet red pepper, chopped (optional)
1 1/2 cups sugar snap peas or 1 1/2 cups snow peas
3/4 cup broccoli floret
1 cup cooked chicken, chopped
1/4 cup lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper
1/4 cup slivered almonds, toasted
1 tablespoon sesame seeds, toasted

Steps:

In a small saucepan, combine broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil and bring to a boil.
Place couscous in large bowl and stir in boiling broth. Cover and let stand 5-8 minutes. Fluff with fork.
Stir in green onions and red pepper. Cover and refrigerate until chilled.
Steam peas one minute. Add broccoli and steam 2 more minutes or until crisp-tender. Rinse in cold water and drain.
Add chicken, peas and broccoli to couscous.
In a small bowl, combine lemon juice, olive oil, 2 teaspoons soy sauce, pepper and 1 teaspoon sesame oil. Blend into couscous mixture.
Mix in toasted almonds and sesame seeds immediately before serving. Serve chilled or at room temperature.
Variation: Substitute bulgur for couscous. Allow to stand in boiling liquid, covered, for 30 minutes.

Nutrition Facts : Calories 396.3, Fat 16.9, SaturatedFat 2.5, Cholesterol 26.2, Sodium 574.1, Carbohydrate 42.3, Fiber 5, Sugar 1.9, Protein 19.9

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