MENU
 
 
 
 

  • Couscous And Chicken Salad With Orange Balsamic Dressing

    0 votes
    Couscous And Chicken Salad With Orange Balsamic Dressing
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Salad
    • 4 1/2 c. Water
    • 3 c. Couscous, (2 10-oz boxes)
    • 1 c. Dry currants
    • 1 x 3 lb. roasted chicken, skinned, boned, cut Into bite-size pcs
    • 1 1/2 c. Diced liquid removed roasted red bell peppers (from jar)
    • 1 can Chick-peas (garbanzo beans), (15 1/2 oz) Rinsed, liquid removed
    • 1 c. Minced pitted Kalamata olives*
    • 1 bn Green onions, minced
    • 1/2 c. Minced fresh cilantro Dressing
    • 3/4 c. Orange juice
    • 3 Tbsp. Balsamic vinegar or possibly red wine vinegar
    • 3 Tbsp. Grated orange peel
    • 1 Tbsp. Grnd cumin
    • 1/2 c. Extra virgin olive oil Greens Romaine lettuce leaves

    Directions

    1. For Salad: Bring 4 1/2 c. water to boil in large saucepan. Add in couscous and currants. Cover, remove from heat and let stand 5 min. Fluff with fork. Transfer to large bowl and cold. Mix all other salad ingredients into cooled couscous. For Dressing: Mix first 4 ingredients in bowl.
    2. Gradually fold 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 in salad.*Black brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets. 8 Servings Bon Appetit
    3. Recipe By : Bon Appetit June 1993
    4. NOTES : Currants, roasted peppers, chick-peas, olives, green onions and cilantro add in 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 possibly lemonade is a refreshing beverage choice.

    Similar Recipes

    Leave a review or comment