COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING

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Couscous and Chicken Salad with Orange-Balsamic Dressing image

Categories     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

Yield Serves 8

Number Of Ingredients 11

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

Steps:

  • 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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