I created this after my three kids tried Chinese takeout and wanted more. I use a rotisserie chicken from the deli.
—NAYLET LAROCHELLE MIAMI, FL
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 1/2 cups water
1 cup uncooked whole wheat couscous
1 tablespoon olive oil
2 cups coleslaw mix
4 green onions, sliced
2 tablespoons plus 1/2 cup reduced-fat Asian toasted sesame salad dressing, divided
2 cups shredded cooked chicken breast
2 tablespoons minced fresh cilantro
Chopped peanuts, optional
1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork.
2. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add coleslaw mix; cook and stir 3-4 minutes or just until tender. Add green onions, 2 tablespoons dressing and couscous; heat through. Remove mixture from pan; keep warm.
3. In same skillet, add the chicken and remaining dressing; cook and stir over medium heat until heated through. Serve over couscous; top with the cilantro and, if desired, chopped peanuts.