Couscous and Chicken Salad with Orange-Balsamic Dressing
- 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
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 (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
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
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
