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Moroccan Couscous, Raisin, and Mint Salad

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Cooking Corner
Moroccan Couscous, Raisin, and Mint Salad

Rotisserie chicken and couscous is 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.

Ingredients

Couscous
1 cup dry, plain, quick-cooking couscous
1 1/2 cups water
1 tsp salt
1 tsp olive oil
1 Tbs ground cinnamon
2 tsp finely grated orange zest

Dressing
1 (8 ounce) container plain yogurt
3/4 cup orange juice
1 cup firmly packed mint leaves (about 1 bunch), stems removed

Salad
1 1/2 cups coarsely shredded rotisserie chicken, skin removed
3 medium green onions, thinly sliced (about 1/2 cup)
1/2 cup raisins
1/2 cup already-shredded matchstick-size carrots
1/2 cup slivered almonds
1/4 tsp salt

Directions

Couscous: Prepare the couscous according to 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.

Cooking Tip: Orange zest is the colorful part of the orange peel. Avoid the bitter white part or pith underneath. To
grate, cover a four-sided box grater with plastic wrap and
pull the orange down the side of the grater. Or use one
of the new microplane zester-graters available in
cookware stores.

For added flavor, toast the almonds. Place in a conventional or toaster oven at 350° F until fragrant and toasted, 5–7 minutes, stirring two or three times. Watch them carefully since they can go from nicely toasted to burned very quickly.

Nutrition Note: Nutrition facts calculated using non-fat cheese.

Yield: 6 servings

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.