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MOROCCAN CHICKEN AND COUSCOUS
SALAD
Makes 6 main dish servings
1 1/2 cups cooked couscous (see note)
1 can (14-oz.) canned garbanzo beans, rinsed, drained
1 1/2 pound cooked chicken breast meat, diced
4 green onions, thinly sliced on the diagonal
1 small cucumber, halved lengthwise, seeded, and thinly sliced on the diagonal
2/3 cup roasted red peppers, diced
3 tablespoons fresh mint leaves, minced
Dressing:
3 tablespoons fresh mint leaves
3 teaspoons lime juice
1/2 teaspoon paprika
6-8 tablespoons
olive oil
Salt and pepper to taste
Garnish: Romaine leaves, mint leaves
1. In a large bowl, toss together salad ingredients.
2. Place mint leaves, lime juice and paprika in blender; pulse until mixture
is pureed. With motor running, slowly drizzle in 6 tablespoons oil until
mixture is smooth. Add additional oil as needed. Taste; season with salt
and pepper as needed. Pour dressing over salad and toss to coat well.
3. Line serving plate with romaine leaves, spoon salad in center and garnish
with mint leaves. (Salad may be covered and refrigerated for use later;
bring back to room temperature before serving.)
Note: Couscous IS pasta, though many people assume it is rice.
   
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