| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Sami | Mc, Grains | 8 | Servings |
INGREDIENTS
| Salad | ||
| 4 1/2 | c | Water |
| 3 | c | Couscous; (2 10-ounce boxes) |
| 1 | c | Dried currants |
| 1 | 3 pound roasted chicken; skinned, boned, cut | |
| Into bite-size pieces | ||
| 1 1/2 | c | Diced drained roasted red bell peppers |
| (from jar) | ||
| 1 | cn | Chick-peas (garbanzo beans); (15 1/2 ounce) |
| Rinsed, drained | ||
| 1 | c | Chopped pitted Kalamata olives* |
| 1 | bn | Green onions; chopped |
| 1/2 | c | Chopped fresh cilantro |
| Dressing | ||
| 3/4 | c | Orange juice |
| 3 | tb | Balsamic vinegar or red wine vinegar |
| 3 | tb | Grated orange peel |
| 1 | tb | Ground cumin |
| 1/2 | c | Olive oil |
| Greens | ||
| Romaine lettuce leaves |
INSTRUCTIONS
For Salad: Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool. Mix all remaining salad ingredients into cooled couscous. For Dressing: Mix first 4 ingredients in bowl. Gradually mix in oil. Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad. *Black brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets. 8 Servings Bon App.tit June 1993 Recipe By : Bon App=E9tit June 1993=20 Posted to MC-Recipe Digest V1 #220 Date: Tue, 17 Sep 1996 18:04:38 -0400 From: Mail Delivery Subsystem <MAILER-DAEMON@rintintin.sierra.com> (by way of kmeade@ids2.idsonline.com (The Meades)) NOTES : Currants, roasted peppers, chick-peas, olives, green onions and cilantro add color and flavor to this portable salad. To start, dip wedges of pita bread into store-bought hummus (a creamy puree of chick-peas and sesame paste, available at Middle Eastern markets). A slightly chilled Beaujolais or lemonade is a refreshing beverage choice. =20
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