Tuesday, March 24, 2009

Couscous Chicken Salad with Chopped Vegetables

I actually cooked a meal for myself. Pretty amazing considering the last few months of eating sandwiches and bowls of cereal.

The creamy yogurt dressing has a hint of sweetness from the honey and an extra zing from the vinegar.

There's even a video: Dinner Tonight


4 servings (serving size: 1 1/2 cups)


  • Salad:
  • 1 1/2 cups water
  • 1 tablespoon olive oil, divided
  • 3/4 teaspoon salt
  • 1 cup uncooked couscous
  • 1 cup chopped yellow bell pepper
  • 1/2 cup finely chopped zucchini
  • 1/2 cup chopped mushrooms
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken
  • 1/2 cup (1/8-inch-thick) diagonally cut carrot
  • 1/4 cup thinly sliced green onions
  • 3 tablespoons dried currants
  • 3 tablespoons finely chopped fresh mint
  • 1/8 teaspoon freshly ground black pepper

  • Dressing:
  • 1 cup plain low-fat yogurt
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar


To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.

Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.

To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.

Nutritional Information

Calories: 368 (20% from fat)
Fat:8g (sat 2.1g,mono 4g,poly 1.2g)
Carla Fitzgerald Williams, Cooking Light, JUNE 2004

Saturday, March 21, 2009

Sweet and Sour Carrots

3 lbs carrots, peeled and sliced on the diagonal
1 diced onion
1 diced bell pepper
Cook the above until tender (in pan with a little water)

In a separate bowl mix:
1 can tomato soup
1/4 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 tsp. mustard
1 tsp. Worchestershire sauce
1 can crushed pineapple
salt & pepper to taste

Pour sauce over carrots in a baking dish. If desired, decorate with rings of bell peppers. Bake at 375 degrees for 30-40 minutes.

A favorite recipe from a Blossom Valley ward dinner (Zauss)
Well, we didn't quite make it as the Robertson Family Singers: let's see how we do with cooking...