No-Cook Chicken Cranberry Couscous Salad
- 1 cup couscous
- 1⁄2 cup dried cranberries
- 1⁄4 cup roasted sunflower seeds
- 7 ounces pouch chicken breast
- 1 packet shelf stable salad dressing
- 1 1⁄4 c cold water
Pack the couscous and cranberries in a quart freezer bag. Put the sunflower seeds in a small bag and tuck with the chicken and dressing packets.
Add 1¼ cups cool water to the bag, sealing tightly. Let sit for about 30 minutes or until fully rehydrated. Fluff up, stir in the chicken, dressing and sunflower seeds.
This is one of our “recipe re-do’s” gleaned.
The original recipe called for: A ‘box of couscous’, which isn’t overly helpful as couscous comes in boxes ranging from 7 to 16 ounces! We dialed in what would serve 2. The 1 cup equals a shy 7 ounces weighed.
Olive oil – the recipe doesn’t need it with the dressing and we figured how much dressing as well works.
If in very cold temperatures you will want to consider using warm water (if in winter, in the snow for example). You can also make this a warm meal by all means, using warm water and letting sit for 15 minutes, then proceeding.
We used a Sesame Asian dressing but you can use anything that sounds good – you will want a shelf stable packet of about 1½ ounces or 3 Tbsp worth.
Nutritional Stats per serving, makes 2 servings total (Based on what we used): 700 calories 13 grams fat 5 grams fiber 54.5 grams protein 725 mg sodium