This is a print preview of "Couscous And Chicken Salad With Orange Balsamic Dressing" recipe.

Couscous And Chicken Salad With Orange Balsamic Dressing Recipe
by Global Cookbook

Couscous And Chicken Salad With Orange Balsamic Dressing
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  Servings: 8

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.