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Ингредиенты
- 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
Инструкции
- 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.
- 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
- Recipe By : Bon Appetit June 1993
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 472g | |
| Recipe makes 8 servings | |
| Calories 659 | |
| Calories from Fat 184 | 28% |
| Total Fat 20.45g | 26% |
| Saturated Fat 5.38g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 417mg | 17% |
| Potassium 737mg | 21% |
| Total Carbs 83.7g | 22% |
| Dietary Fiber 8.6g | 29% |
| Sugars 16.31g | 11% |
| Protein 34.26g | 55% |
