Couscous and Chicken Salad with Orange-Balsamic Dressing

Couscous and Chicken Salad with Orange-Balsamic Dressing
Couscous and Chicken Salad with Orange-Balsamic Dressing
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 8
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 Diabetes-Friendly
  • 1 cup dried currants
  • 4 1/2 cups water
  • 1/2 cup chopped fresh cilantro
  • Carbohydrate 84 g(28%)
  • Cholesterol 87 mg(29%)
  • Fat 20 g(30%)
  • Fiber 9 g(34%)
  • Protein 36 g(72%)
  • Saturated Fat 5 g(27%)
  • Sodium 211 mg(9%)
  • Calories 658

Preparation 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. 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.

Preparation 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. 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.

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