Couscous And Chicken Salad With Orange Balsamic Dressing Food

COUSCOUS CHICKEN SALAD

Steps:

• In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.

ROSEMARY CHICKEN COUSCOUS SALAD

Steps:

• Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
• Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
• Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

COUSCOUS CHICKEN SALAD

Steps:

• Simmer chicken in stock in a large skillet until cooked through, 15 to 20 minutes.
• Remove chicken from skillet and set aside.
• Strain stock and return to skillet.
• Bring stock to a boil and stir in couscous slowly.
• Mix well, cover and remove from heat.
• Let stand until all of the stock is absorbed, about 15 minutes.
• Fluff with a fork and spread out on a baking sheet to cool.
• Once cool, remove to a large bowl.
• Remove chicken from bone and cut up into small pieces.
• Add to bowl with couscous.
• Mix in tomato, green onions, garbanzo beans, red pepper, currants and parsley.
• Dressing: Blend lemon juice, oil, garlic, cumin, curry powder and Tabasco in a small bowl and season to taste with salt and pepper.
• Mix dressing with couscous mixture and toss well.
• Refrigerate before serving, one hour up to one day.
• Sprinkle with toasted pine nuts just before serving.

CHICKEN SALAD WITH COUSCOUS

Steps:

• Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
• In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
• Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

BALSAMIC COUSCOUS

Steps:

• Heat olive oil in a medium saucepan over low heat. Saute onion and garlic slowly until tender, approximately 15 minutes.
• Stir in chicken broth and bring to a boil.
• Add couscous, cover pan, remove from heat, and let stand for 5 - 10 minutes.
• Pour couscous into a bowl and top with vinegar, salt and pepper. Stir until combined. You may wish to add less or more vinegar depending on what you like. 3T works for us.

CRAN-ORANGE COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

COUSCOUS AND CHICKPEA SALAD

Steps:

• Bring to the boil 400 ml of water the salt and 1 tbsp of olive oil. Stir in the couscous and take off the heat cover with the lid and leave for at least 5 minutes.
• Prepar the dressing by combing the zest and juice of the lemon with the rest of the ingredients,mixing well and making sure all the honey has dissolved.
• Fork through the Couscous turn out into a large mixing bowl. Add the dressing and allow to cool to room temperature.
• Drain and rinse the chickpeas.Trim the spring onions then chop all the white and some of the green .Chop the sun dried tomatoes,mint and parsley . Mix these all into the couscous and serve.

COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING

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.

ORANGE-BALSAMIC DRESSING

Steps:

• Mix first 4 ingredients in bowl. Gradually mix in oil.

COUSCOUS SALAD

Steps:

• Bring broth and water to boil in a medium saucepan.
• Remove from heat.
• Stir in couscous.
• Cover.
• Let sit for 5 minutes.
• DRESSING: Whisk sugar, dijon mustard, lemon juice, and red wine vinegar together.
• Whisk in olive oil slowly.
• Transfer couscous to a large bowl and fluff with fork to separate the grains.
• Add tomatoes, cucumbers, green onion and feta cheese.
• Add dressing and toss.
• Serve at room temperature.

COUSCOUS CHICKEN SALAD

Steps:

• Cook couscous according to package directions.
• Uncover; cool 20 minutes.
• In a large bowl, combine couscous and remaining salad ingredients; toss gently.
• Combine dressing ingredients.
• Shake well.
• Pour over salad; toss gently.
• Cover.
• Let stand at least 1- 2 hours to blend flavors.