COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING
Recipe By : Bon Appétit June 1993
Serving Size : 8 Preparation Time :0:00
Categories : Mc Grains
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salad
4 1/2 cups water
3 cups couscous -- (2 10-ounce boxes)
1 cup dried currants
1 3 pound roasted chicken -- skinned, boned, cut
into bite-size pieces
1 1/2 cups diced drained roasted red bell peppers
(from jar)
1 can chick-peas (garbanzo beans) -- (15 1/2 ounce)
rinsed, drained
1 cup chopped pitted Kalamata olives*
1 bunch green onions -- chopped
1/2 cup chopped fresh cilantro
Dressing
3/4 cup orange juice
3 tablespoons balsamic vinegar or red wine vinegar
3 tablespoons grated orange peel
1 tablespoon ground cumin
1/2 cup olive oil
Greens
Romaine lettuce leaves
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 Appétit June 1993
- - - - - - - - - - - - - - - - - -
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.
