Sunday, 10 February 2013

Curried Chicken and Israeli Couscous Salad

 This is a nice salad that is spiced subtly with curry powder, that goes well with the sweet cranberries. It is simple, tasty and satisfying. Israeli couscous is similar to regular couscous but is larger and pearl-shaped. I went to a middle eastern specialty store to buy the Israeli couscous. If you can't find Israeli couscous you can substitute, orzo or another tiny pasta shape. I love eating this salad for lunch but it would be great for a pot luck or a buffet.

Ingredients:¼ Cup freshly squeezed orange juice
½ Cup dried cranberries
Kosher salt
1 Cup Israeli Couscous
1 ½ Cups diced cooked chicken breast
½ Cup chopped toasted almonds

1 chopped yellow pepper
2 green onions finely chopped
3 Tablespoons extra-virgin olive oil
4 teaspoons white wine vinegar
1 ½ teaspoon curry powder
freshly ground black pepper

In a small saucepan bring orange juice to a boil, add the cranberries, stir, and set aside.
In a larger sized pot bring salted water to a boil and then add the couscous. Simmer until couscous is al-dente. Drain and rinse with cold water several times. Drain thoroughly, and transfer to a large bowl. Add cranberries and orange juice, chicken, almonds, and green onions to the couscous.
In a small bowl, whisk the olive oil, vinegar, and the curry powder. Add to the couscous mixture and stir well. Season to taste with salt and pepper.

Print Recipe:Curried Chicken and Israeli Couscous Salad

Bring orange juice to a boil.

Add cranberries, stir and set aside.

Cook and drain couscous well.

Season and cook chicken. Chop into small pieces when thoroughly cooked.

Chop almonds, toast.

Add cranberries and orange juice, onions, and yellow pepper .

Whisk the olive oil, vinegar, and curry powder, add to couscous mixture, stir well to combine.

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