Couscous and Chicken Salad with Orange-Balsamic Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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. Ingredients:
4 1/2 cups water |
3 cups (2 10-ounce boxes) couscous |
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 15 1/2-ounce can chick-peas (garbanzo beans), rinsed, drained |
1 cup chopped pitted kalamata olives |
1 bunch green onions, chopped |
1/2 cup chopped fresh cilantro |
orange-balsamic dressing |
romaine lettuce leaves |
Directions:
1. 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.
2. Mix all remaining salad ingredients into cooled couscous.
3. 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.
|
|