Couscous and Chicken Salad with Orange-Balsamic Dressing

Couscous and Chicken Salad with Orange-Balsamic Dressing

Info

Rating
Calories
797.0
Protein
46.0
Sodium
363.0
Fat
29.0

Description

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.

Tags

    Salad Bean Chicken Citrus Olive Pepper Poultry Quick & Easy Dinner Lunch Legume Chickpea Bell Pepper Couscous Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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