Creamy Cilantro-Lime Dressing:
1/3 cup (75 mL) Greek yogurt
1/4 cup (60 mL) finely chopped fresh cilantro
1 tsp (5 mL) grated lime zest
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) olive oil
1 clove garlic, minced
1/4 tsp (1 mL) each salt, pepper and ground cumin
Couscous Bowl:
1 lb (500 g) skinless boneless chicken
1 tsp (5 mL) chili powder
3/4 tsp (4 mL) salt, divided
1/4 tsp (1 mL) pepper and brown sugar
1 pkg (340 g) Casbah Couscous, cooked according to package directions
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) lime juice
1/4 cup (60 mL) sliced green onions
1 can (398 mL) canned Yves Black Beans, drained and rinsed
1 ripe avocado, halved, pitted, peeled and sliced
1 tomato, diced
1 cup (250 mL) corn niblets, cooked
1. Creamy Cilantro-Lime Dressing: Whisk together yogurt, cilantro, lime zest, lime juice, oil, garlic, salt, pepper and cumin.
2. Couscous Bowl: Preheat grill to medium-high heat; grease grate well. Season chicken with chili powder, 1/2 tsp (2 mL) salt, pepper and brown sugar; grill for 5 to 6 minutes per side or until chicken is cooked through. Let stand for 5 minutes; slice thinly.
3. Toss together couscous, oil, lime juice and remaining salt; divide among 4 bowls. Top with chicken, green onions, black beans, avocado, tomato and corn. Drizzle with dressing.
Alternatively, use chopped or shredded deli-roasted chicken for quick preparation.
