*  Exported from  MasterCook  *
 
          COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING
 
 Recipe By     : Bon Appétit  June 1993 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Mc                               Grains
                 Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Salad
    4 1/2  cups          water
    3      cups          couscous -- (2 10-ounce boxes)
    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      can           chick-peas (garbanzo beans) -- (15 1/2 ounce)
                         rinsed, drained
    1      cup           chopped pitted Kalamata olives*
    1      bunch         green onions -- chopped
      1/2  cup           chopped fresh cilantro
                         Dressing
      3/4  cup           orange juice
    3      tablespoons   balsamic vinegar or red wine vinegar
    3      tablespoons   grated orange peel
    1      tablespoon    ground cumin
      1/2  cup           olive oil
                         Greens
                         Romaine lettuce leaves
 
 For Salad: 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.
 For Dressing: Mix first 4 ingredients in bowl. Gradually mix 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 salad.
 *Black brine-cured Kalamata olives are available at Greek and Italian
 markets and some supermarkets.
 8 Servings 
 Bon Appétit  June 1993 
 
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 NOTES :  Currants, roasted peppers, chick-peas, olives, green onions and
 cilantro add 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 lemonade is a refreshing beverage choice.