I was in the mood for a non-traditional salad and saw Chicken and Couscous Salad featured on MyRecipes.com one day. This was perfect for a quick dinner, but even better for lunch almost everyday later in the week. It's very versatile and I added whatever veggies I had on hand. In addition to what the recipe called for, I added shredded carrots and substituted tomatoes for the radishes. We had fresh chicken breasts, so Ben grilled those. But you could easily buy the prepared chicken breast slices in the deli and they'd be grea too and even quicker! This recipe definitely goes on my quick go-to dinner and spice it up lunch menu!
Chicken Couscous Salad (Cooking Light)
1 1/4 cups fat-free, less-sodium chicken broth
1 (5.7-ounce) box uncooked couscous
1 1/2 cups cubed cooked chicken (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup diced radishes (about 3 large)
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
1/4 cup white wine vinegar
1 1/2 tablespoons extravirgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
To prepare salad, bring broth 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 couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
The second recipe is Orange-Sesame Noodles with Grilled Shrimp. It's another featured recipe on Myrecipes.com, but from back in the summer. I never got around to making it, but wish I had made it sooner. I think Ben was impressed I used peanut butter for the sauce...he's a PB freak! The orange, sesame and peanut butter made for some interesting flavors...very thai!
Orange-Sesame Noodles with Grilled Shrimp (Cooking Light)
1/4 cup fresh orange juice
3 tablespoons tamari or soy sauce
3 tablespoons peanut butter
2 tablespoons toasted sesame oil
2 teaspoons freshly grated ginger
2 teaspoons grated orange zest
1/4 teaspoon ground cayenne pepper
10 ounce soba noodles or spaghetti
1 cup snow peas
1 carrot, cut into matchsticks
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon toasted sesame oil
Combine first 7 ingredients in a large bowl.
Boil noodles according to package directions. Before draining, add snow peas and carrot. Let cook 30 seconds.
Drain pasta, peas, and carrot, and toss immediately with orange juice mixture. Set aside.
Brush shrimp with sesame oil, and grill over medium-hot coals 3 to 5 minutes.
Arrange pasta on serving plates, and top with shrimp.