My 6th and last Newman’s Own Family Bites recipe is one of my personal favorites. It’s Chicken Vegetable Couscous Salad which is loaded with veggies, fresh herbs, lemon zest (and juice), chicken, and Newman’s Own Olive Oil and Vinegar Salad Dressing. Here is a little fact of the day: Newman’s Own Olive Oil and Vinegar Salad Dressing was the first product that Paul Newman and writer A.E. Hotchner launched with back in 1982 on the shelves of a big supermarket in Norwalk. In two weeks time, 10,000 cases were sold and that was the start to Newman’s Own. This salad dressing started it all….
The best part about this couscous salad is you can add any vegetables you prefer. So play around and decide what veggies you think works for your salad.
It’s been a fun 6 days of sharing the Foodbuzz and Newman’s Own Family Bites recipes with everyone out there. If you haven’t stopped by Foodbuzz go here and you can see little ole’ me featured. A big thanks goes out to Foodbuzz and Newman’s Own for giving me this great opportunity!!
Just a side note for all of you following the 10 in 10 Healthy Challenge, another week has past and I have to admit it’s been hard to wake up early to head to the gym but I have kept it up! A couple times this week I woke up and did weights here at the house. It was nice to be able to stay home and get a quick workout. I logged in another 15 miles this week too. Today I actually got to get outside with the girls in tow for a long run. It was so nice to have warmer weather to get out and enjoy. The wind on the other hand was another story. It was fun to see the wind surfers out as I ran along the beach. Next week will be interesting since I’ll be traveling. The good news is the hotel has a really nice gym so I’m hoping to take advantage of it. Have a good week all of you who are taking part in the 10 in 10 Healthy Challenge!
Chicken Vegetable Couscous Salad
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6-8
Ingredients:
1 cup couscous
1 ½ cups low-sodium chicken broth
¼ cup Newman’s Own Olive Oil & Vinegar Salad Dressing
1 Tbsp fresh lemon juice
½ tsp minced garlic
Fresh ground pepper
1/4 tsp salt
1 ½ to 2 cups cooked chicken, diced
½ cup thawed, frozen peas
½ cup green onion, thinly sliced
½ cup red bell pepper, diced
½ cup English cucumber, diced
¼ cup fresh flat-leaf parsley, finely chopped
3 Tbsp fresh basil, finely chopped
3 Tbsp parmesan cheese, grated
Zest of half a lemon
Instructions:
Bring the 1 ½ cups of low-sodium chicken broth to a boil. After bring to a boil remove from the heat and add the 1 cup of couscous. Cover and let set 5 to 10 minutes.
In a small bowl, whisk together the olive oil & vinegar salad dressing, lemon juice, garlic, ¼ tsp salt, and a couple grinds of pepper and blend well.
In a large bowl combine the chicken, peas, green onion, red bell pepper, cucumber, parsley, basil, parmesan cheese, and lemon zest.
Combine the couscous, vegetable chicken mix, and dressing mixture and stir until well incorporated. Serve immediately or place in refrigerator until ready to serve.
Multiply Delicious 