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Peach And Chicken Couscous Salad

72

  • Prep Time15 min
  • Total Time20 min
  • Makes4 servings
Peach and chicken couscous salad

Photo, Erik Putz.

Chatelaine Triple Tested

When the sun’s blazing and the mercury’s rising, try a refreshing no-cook salad to cool you down.

Ingredients

  • 3/4 cup couscous

  • 3/4 cup boiling water

  • 1/4 cup olive oil

  • 1/4 cup white-wine vinegar

  • 1 tbsp honey

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 2 shallots, finely chopped

  • 2 cups chopped rotisserie chicken, skin removed

  • 2 peaches, chopped

  • 1 cup chopped cilantro

  • 1/3 cup roasted pepitas

  • 1/3 cup crumbled feta cheese

Instructions

  • PLACE couscous in a large bowl and pour in boiling water. Cover and let stand 5 min. Fluff with a fork.

  • WHISK oil, vinegar, honey, salt and pepper in a small bowl. Stir in shallots and let stand 10 min.

  • ADD chicken, peaches, cilantro, pepitas and feta to couscous. Drizzle with dressing and stir to combine.

Chatelaine Quickies: Summer corn pasta salad

Nutrition (per serving)

Calories 495, Protein 29g, Carbohydrates 35g, Fat 28g, Fibre 3g, Sodium 542mg.
Excellent source of vitamin B12.

Get more no-cook dinner recipes for hot weather.

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