| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Home2 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Cous cous |
| 1 |
ts |
Salt |
| 3 |
c |
Boiling water |
| 1 |
|
Peeled and diced cucumber |
| 1/4 |
c |
Diced red onion |
| 1/4 |
c |
Sliced scallions |
| 1 |
|
15 oz. can drained cannellini beans |
| 1 |
c |
Sliced red bell pepper |
| 1 |
c |
Fresh/frozen peas |
| 4 |
|
Diced roma tomatoes |
| 1 |
c |
Chopped parsley |
| 1/4 |
c |
Chopped cilantro |
| 2 |
|
Lemons; juice of |
| 3/4 |
c |
Prepared salsa |
| 1/4 |
c |
Olive oil |
|
|
Grilled chicken breasts for serving |
INSTRUCTIONS
Directions: To make the cous cous, combine the cous cous with the
salt in a bowl. Pour the boiling water over the cous cous. Do not
stir. Place plastic wrap over the bowl and let stand for 10 minutes.
Fluff with fork. In a large bowl, combine the cous cous, cucumber,
red onion, scallions, cannellini beans, bell pepper, peas, tomatoes,
parsley and cilantro. Prepare the dressing in a separate bowl by
whisking together the lemon juice, prepared salsa and olive oil. Toss
the salad with the dressing and top with the chicken breasts.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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