Ingredients
1-1/2 cups water1 cup uncooked whole wheat couscous1 tablespoon olive oil2 cups coleslaw mix4 green onions, sliced2 tablespoons plus 1/2 cup reduced-fat Asian toasted sesame salad dressing, divided2 cups shredded cooked chicken breast2 tablespoons minced fresh cilantroChopped peanuts, optional
Preparation
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.
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 couscous mixture from pan; keep warm.
In same skillet, add chicken and remaining 1/2 cup dressing; cook and stir over medium heat until heated through. Serve over couscous mixture; top with cilantro and, if desired, peanuts.
