Best Couscous Salad With Roasted Chicken Dried Cranberries Recipes

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES

Steps:

• Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
• Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
• Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

CURRIED COUSCOUS SALAD

Steps:

• Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
• In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
• Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
• Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
• Just before serving, add the dressing to the salad and toss well to coat.

COUSCOUS SALAD WITH ROASTED CHICKEN & DRIED CRANBERRIES

Steps:

• In a small saucepan, combine 1 ½ cups water and 1/8 tsp salt and bring to a boil.
• Stir in the couscous and return to a boil.
• Remove from the heat, cover, and let stand for 5 minutes.
• Transfer to a bowl and fluff with a fork to separate the grains.
• Add the carrots, green onions, and dried cranberries.
• In a small bowl, whisk together the vinegar and salt and pepper to taste.
• Add the oil in a thin stream, whisking constantly until the dressing is smooth.
• Pour over the couscous mixture and stir to mix well.
• Transfer the couscous to a serving dish and arrange the sliced chicken on top.
• Sprinkle with the mint and serve.

ISRAELI COUSCOUS WITH ALMONDS & DRIED CRANBERRIES

Steps:

• 1. In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned, about 3 to 5 minutes.
• 2. Add the chicken broth and bring to a boil.
• 3. Reduce heat and simmer for 10 to 12 minutes or until the liquid has evaporated.
• 4. Add the parsley, dried cranberries, and almonds.
• 5. Stir to combine and heat the cranberries and almonds.

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS

Steps:

• Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
• Set aside to cool.
• Place the couscous, cranberries, and turmeric in a large bowl.
• Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
• Let sit for 10 minutes.
• Remove the cover, then fluff the couscous with a fork.
• Cover again and let sit 5 more minutes.
• Stir in the pecans, peas, scallions, cucumbers, and basil.
• Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
• Pour over the couscous.

DILLED COUSCOUS SALAD WITH CHICKEN

Steps:

• Bring chicken broth and salt to boil. Stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with fork and cool slightly.
• Combine orange juice, vinegar, oil and orange peel in large bowl. Mix in couscous. Refrigerate until well chilled.
• Add chicken, green onions, currants and dill to couscous in bowl. Season with salt and pepper and serve.