Recipe Summary:

Preparation Time:  15 minutes

Number of Servings:  4

Cups of Fruits and Vegetables Per Person:  0.50


Ingredients:

3/4 cup water
1/2 tsp curry powder
2/3 cup couscous
1 cup cubed cooked chicken breast (about 1/2 lb boneless, skinless)
1-1/2 cups cooked (1/2 cup dry) or 1 can (15 oz) garbanzo beans, drained
1/2 cup chopped red cabbage
1/4 cup thinly sliced celery
1/4 cup plus 2 Tbsp fresh orange juice
1 tsp grated orange rind
2 tsp olive oil
1/4 tsp pepper


Directions:

In a medium saucepan, bring water, salt, and curry powder to a boil; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Add chicken, garbanzos, cabbage, onions, and celery. Combine orange rind, orange juice, olive oil, and pepper in a small bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well. Serve immediately or chill.
Nutrition Facts
"Chick-Chick" Salad
Serving Size 1/4 salad
Amount Per Serving
Calories 290 Calories from Fat 45
  % Daily Value (DV)*
Total Fat 5g 8%
 Saturated Fat 1g 5%
 Trans Fat 0g 0%
Cholesterol 30mg 10%
Sodium 45mg 2%
Total Carbohydrate 41g 14%
  Dietary Fiber 6g 24%
  Sugars 5g  
Protein 20g
Vitamin A 4%
Vitamin C 35%
Calcium 6%
Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0
Vegetables: 0
Meat: 2
Milk: 0
Fat: 1
Carbs: 2
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Source: 
   California Dry Bean Advisory Board