Middle Eastern Greens and Couscous Salad
Serves: 4
  • For the couscous:
  • 1-1/2 cups water
  • ½ teaspoon kosher salt
  • ½ teaspoon curry powder
  • ½ teaspoon turmeric
  • ¾ cup Middle Eastern style (also called Israeli) couscous
  • Creamy Basil Dressing:
  • ½ cup packed fresh basil leaves
  • 1 teaspoon chopped garlic
  • 2 tablespoons cider vinegar
  • 1-1/2 tablespoons honey
  • 1 tablespoon orange juice
  • 1 teaspoon soy sauce
  • 1 cup plain yogurt
  • ½ cup olive oil
  • Kosher salt
  • Pinch cayenne pepper
  • 8 cups baby greens or thinly sliced Romaine lettuce
  • 3 cups shredded or thinly sliced cooked chicken breast (see note)
  • 1 Granny Smith apple, thinly sliced (about 2 cups)
  • ½ cup chopped pecans or walnuts
  • ⅓ cup currants
  • ⅓ cup thinly sliced red onion
  • ⅓ cup grated Parmesan cheese
  1. Bring water, salt, curry powder and turmeric to a boil in a saucepan. Add couscous and stir; reduce heat to a low simmer and cook just until the water is absorbed and the couscous is tender, about 8 minutes. Remove couscous from the heat and spread out on a shallow dish; refrigerate until cooled, about 20 minutes (couscous will be stuck together at this point). Separate cooled couscous into smaller pieces and set aside.
  2. For the Creamy Basil Dressing, puree basil, garlic, vinegar, honey, orange juice and soy sauce in a food processor. Add yogurt and olive oil and process just until smooth; season with salt and cayenne pepper. Refrigerate until using.
  3. To assemble the salad, toss together the greens, couscous, chicken, apple, pecans, currants, red onion and Parmesan cheese. Add the dressing and toss to coat ingredients evenly.
For 3 cups cooked chicken:
Pound ¾ pound boneless, skinless chicken breasts to ½-inch thickness.
Preheat a grill or a grill pan on the range to medium high heat; season chicken with kosher salt and pepper and brush lightly with olive or vegetable oil. Grill chicken just until cooked through, about 8 to 10 minutes, turning once. Remove from grill; allowing to cool to room temperature, then refrigerate until chilled.
Recipe by A Year at the Table at http://ayearatthetable.com/middle-eastern-salad-with-greens-couscous-and-chicken/