Prep Time: 15 minutes
Total Time: 25 minutes
Makes 2 servings
1 tablespoon pine nuts
2 teaspoons virgin olive oil
1/2 cup chopped Vidalia onion
3/4 cup low-sodium chicken broth
1/2 cup whole wheat couscous
1/2 teaspoon curry powder
1/4 teaspoon kosher salt
Pinch of ground cinnamon
1/4 cup tart dried cherries, chopped
1 cup diced cooked dark-meat chicken
2 scallions, thinly sliced
1. Preheat the oven to 400°F. Spread the pine nuts on a small baking pan and toast for 2 minutes. Set aside to cool.
2. Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook for 2 minutes. Add the broth and bring to a boil. Remove from the heat and stir in the couscous, curry powder, salt, cinnamon, and cherries. Stir well. Cover and let sit for 10 minutes.
3. Meanwhile, heat the chicken in the microwave on medium power for 30 seconds, or until just warmed.
4. Fluff the couscous with a fork. Add the chicken, scallions, and toasted nuts. Toss well.
Per serving: 401 calories, 25 g protein, 41 g carbohydrates, 16 g fat, 3 g saturated fat, 9 g fiber, 332 mg sodium