*  Exported from  MasterCook  *

         COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING

Recipe By     : Bon Appetit  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 Appetit  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.