Moroccan Couscous, Raisin, And Mint Salad

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From Rotisserie Chickens to the Rescue
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Rotisserie chicken and couscous are a speedy match made in heaven. The chicken is ready to eat, and the couscous cooks in just a few minutes. Let this refreshing salad chill for about thirty minutes before serving so that the flavors have a chance to come together. Serve with pita bread or another favorite Middle Eastern flatbread.

Preparation facts

Yield: 6 servings

Ingredients

Couscous

1 cup dry, plain, quick-cooking couscous

1 1/2 cups water

1 tsp salt

1 tsp olive oil

1 Tbs ground cinnamon

2 tsp finely grated orange zest

Dressing

1 (8 ounce) container plain yogurt (1 cup)

3/4 cup orange juice

1 cup firmly packed mint leaves (about 1 bunch), stems removed

Salad

1 1/2 cups coarsely shredded rotisserie chicken, skin removed

3 medium green onions, thinly sliced (about 1/2 cup)

1/2 cup raisins

1/2 cup already-shredded matchstick-size carrots

1/2 cup slivered almonds

1/4 tsp salt

Directions

Couscous

Prepare the couscous according to the package directions, using the water, salt, and oil. Add the cinnamon and orange zest as soon as the moisture is absorbed. Fluff the couscous with a fork, scoop it into a medium bowl, and let cool until no steam rises when it is fluffed. While the couscous is cooling, make the dressing.

Dressing

Combine the yogurt, orange juice, and mint leaves in a food processor or blender and process until the yogurt and orange juice are combined and the mint is finely chopped.

Salad

Add the salad ingredients to the cooled couscous and toss well to combine. Do not stir the couscous, or the grains will stick together. Pour the dressing over the salad and toss to combine. Do not stir. Chill for 30 minutes before serving.

Cooking Tip: Orange zest is the colorful part of the orange peel. Avoid the bitter white part or pith underneath. To grate, cover a four-sided box grater with plastic wrap and pull the orange down the side of the grater. Or use one of the new microplane zester-graters available in cookware stores.

Cooking Tip: For added flavor, toast the almonds. Place in a conventional or toaster oven at 350° F until fragrant and toasted, 5-7 minutes, stirring two or three times. Watch them carefully since they can go from nicely toasted to burned very quickly.

Nutrition Note: Nutrition Facts calculated using non-fat cheese.

Recipe courtesy of Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams. Copyright © 2003 Carla Fitzgerald Williams. All Rights Reserved. Published by Hyperion. Available wherever books are sold.

Nutrition facts

Serving Size 1 serving
Calories 365
Calories from Fat 86 (23%)
% Daily Value*
15%Total Fat 10g
7%Saturated Fat 1.4g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 5.4g
9%Cholesterol 27mg
23%Sodium 540mg
20%Potassium 695mg
18%Total Carbohydrate 54g
21%Dietary Fiber 5.3g
Sugars 23g
Sugar Alcohols 0g
35%Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.