Food Coach

Couscous Salad with Chicken & Cranberries Recipe

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Recipe from NutriFit
Serving size: 1/2 cup
Serves: 5

Ingredients:

  • 2 tbsp. canola oil
  • 1/4 tsp. cumin
  • 1-1/4 tsp. cinnamon
  • 1/4 tsp. coriander
  • 1/4 tsp. black pepper
  • 2 cups fat free, reduced sodium chicken broth
  • 1 (10 oz.) whole wheat couscous
  • 3/4 cup dried cranberries
  • 10 oz. frozen chicken breast, diced
  • 2 tbsp. white wine vinegar
  • 5 ea. green onions, chopped
  • 1 (15 oz.) can garbanzo beans, drained and rinsed
  • 5 tbsp. fresh mint, chopped

Instructions

  1. Heat the canola oil and spices in a small saucepan, stirring the mixture constantly. Then pour the mixture into a small bowl to cool.

  2. Bring the broth to a boil in a heavy saucepan. Mix in the couscous, chicken and cranberries. Cover and remove from the heat. Let it stand for 5 minutes. Then transfer the couscous to a bowl; fluff the couscous with a fork. Cool.

  3. Whisk the vinegar into oil mixture. Pour over the couscous. Mix in the green onions, beans and mint. Season with salt and pepper. Serve cold or at room temperature.

Cost Breakdown of Ingredients

  • 2 tbsp. canola oil- $0.25
  • spices (cumin, cinnamon, coriander, black pepper) - $0.50
  • 2 cups fat-free, reduced-sodium chicken broth - $0.75
  • 10 oz. whole wheat couscous - $1.20
  • 3/4 cup dried cranberries - $1
  • 10 oz. frozen chicken breast, chunks cooked and diced - $0.62
  • 2 tbsp. white wine vinegar - $0.25
  • 5 ea. green onions, chopped - $0.20
  • 15 oz. can garbanzo beans, drained and rinsed - $1
  • 5 tbsp. fresh mint, chopped - $0.25

Total cost per recipe: $6.02
Cost per serving: $1.20

Full story: Families on budget: Cook once, eat thrice