Couscous and Ground Turkey
INGREDIENTS:
Salad
4 1/2 c Water
3 c Couscous; (2 10-ounce boxes)
1 c Dried currants
1 3 pound roasted chicken;
-skinned, boned, cut
Into bite-size pieces
1 1/2 c Diced drained roasted red
-bell peppers
(from jar)
1 cn Chick-peas (garbanzo
-beans); (15 1/2 ounce)
Rinsed, drained
1 c Chopped pitted Kalamata
-olives*
1 bn Green onions; chopped
1/2 c Chopped fresh cilantro
Dressing
3/4 c Orange juice
3 tb Balsamic vinegar or red
-wine vinegar
3 tb Grated orange peel
1 tb Ground cumin
1/2 c Olive oil
Greens
Romaine lettuce leaves
Salad
4 1/2 c Water
3 c Couscous; (2 10-ounce boxes)
1 c Dried currants
1 3 pound roasted chicken;
-skinned, boned, cut
Into bite-size pieces
1 1/2 c Diced drained roasted red
-bell peppers
(from jar)
1 cn Chick-peas (garbanzo
-beans); (15 1/2 ounce)
Rinsed, drained
1 c Chopped pitted Kalamata
-olives*
1 bn Green onions; chopped
1/2 c Chopped fresh cilantro
Dressing
3/4 c Orange juice
3 tb Balsamic vinegar or red
-wine vinegar
3 tb Grated orange peel
1 tb Ground cumin
1/2 c 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 App?tit June 1993