This is the Chicken, vegetable and Gouda couscous recipe.
- Prep: 15 min
- Cooking: 15 min
- 3/4 cup (180 mL) sodium-reduced vegetable broth
- 3/4 cup (180 mL) medium couscous
- 1/3 cup (80 mL) pure unsweetened apple juice
- 1 tbsp (15 mL) cider vinegar
- 2 tbsp (30 mL) sunflower oil
- Freshly ground pepper
- 1 or 2 green onions chopped
- 1 cup (250 mL) carrots grated
- 1 cup (250 mL) zucchini grated
- 1/2 yellow pepper diced
- 1 apple diced
- 1 1/2 cups (375 mL) Canadian Gouda diced
- 1 cup (250 mL) cooked chicken
- 2 tbsp (30 mL) fresh mint chopped
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In a small saucepan, bring broth to a boil. Remove from heat, add couscous and cover. Let rest 5 minutes or until couscous has absorbed all the broth. Stir with fork to separate the grains, and let cool.
In a bowl, mix apple juice, vinegar and oil. Season.
Add remaining ingredients and couscous.
Stir, adjust seasoning and serve cold or warm.
Chicken may be replaced with leftover turkey.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||24 % / 262 mg|
|Vitamin B12:||31 %|
|Vitamin C:||41 %|
|Vitamin E:||24 %|