Moroccan Couscous And Mint Salad
Serves: 6
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.
Calorie: 365, Proteins: 18 g, Total Fat: 10 g, Fiber: 5.30 g, Sugar 23 g.
Preparation
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.