Couscous and Chicken Salad with Orange-Balsamic Dressing
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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
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”
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