Recipe - Couscous And Chicken Salad With Orange-Balsamic Dressing

Salad
4 One half cup Water
3 cup Couscous; (2 10ounce boxes)
1 cup Dried currants
1 3 pound roasted chicken;
skinned, boned, cut
Into bitesize pieces
1 One half cup Diced drained roasted red
bell peppers
(from jar)
1 cn Chickpeas (garbanzo
beans); (15 One half ounce)
Rinsed, drained
1 cup Chopped pitted Kalamata
olives*
1 bn Green onions; chopped
One half cup Chopped fresh cilantro
Dressing
Three fourths cup Orange juice
3 tablespoon Balsamic vinegar or red
wine vinegar
3 tablespoon Grated orange peel
1 tablespoon Ground cumin
One half cup Olive oil
Greens
Romaine lettuce leaves

For Salad: Bring 4 One half cups water to boil in large saucepan. Add couscous
and currants. Cover, remove from heat and let stand 5 minutes. Fluff with
fork. Transfer to large bowl and cool. Mix all remaining salad ingredients
into cooled couscous. For Dressing: Mix first 4 ingredients in bowl.
Gradually mix in oil. Pour dressing over salad and toss. Season with salt
and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl
with romaine. Add salad. *Black brinecured Kalamata olives are available
at Greek and Italian markets and some supermarkets. 8