Recipe - Chicken And Couscous Salad With Orange-Balsamic Dressing

4 Boned and skinned chicken
breast halves
10 ounce Couscous
One half cup Raisins
One fourth cup Dried cherries
One half cup Roasted red peppers; minced
15 ounce Garbanzo beans; canned,
drained and rinsed
One half cup Black olives; minced
One fourth cup Green onions; chopped
One fourth cup Cilantro; chopped
1 cup Fresh orange juice
3 tablespoon Balsamic vinegar
1 tablespoon Grated orange peel
1 tablespoon Cumin

Broil chicken and cut into bite sized chunks. Set aside.

Combine orange juice, balsamic vinegar, grated orange peel and cumin in a
small bowl and set aside.

Combine couscous, raisins, and dried cherries in a large bowl and prepare
couscous according to package directions.

After couscous is cooked add the remaining ingredients and toss well.

Per serving: 422 Calories; 3g Fat (7% calories from fat); 25g Protein; 74g
Carbohydrate; 34mg Cholesterol; 363mg Sodium

Recipe by: posted to eatlf by Joanne McAndrews

Posted to Digest eatlf.v097.n001 by "Joanne M. McAndrews" jmca@nwu.edu
on Jan 2, 1998