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Spiced Couscous and Chicken Salad

Spiced Couscous and Chicken Salad
Spiced Couscous and Chicken Salad
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Recipe type: Salad
Author: The PB &J Fund
Serves: 6
Ingredients
  • 1 pound chicken cooked, cooled and shredded
  • ½ pound whole wheat couscous, cooked and cooled
  • ½ cup sliced almonds, toasted (optional)
  • 2 each carrots, thinly sliced
  • 1 onion, small dice
  • 3 cloves garlic, minced
  • 1/3 cup raisin
  • ½ bunch, cilantro, roughly chopped
  • Vinaigrette
  • Vinaigrette
  • ¼ cup orange juice
  • 2 teaspoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ cup extra virgin olive oil
  • Salt, to taste
  • Pepper, to taste
  • Greek yogurt for garnish
Instructions
  1. Preheat oven to 325 degrees. Place sliced almonds on a sheet tray, toast until golden, about 9 minutes.
  2. Heat oil in a large saucepan over medium-high heat. Add onions, sauté until soft, about 8 minutes. Add carrots, cook until soft, about 4 minutes more. Add garlic and raisins. Cook one additional minute. Remove from heat. Cool.
  3. In a small bowl combine orange juice, red wine vinegar, ground cumin, cinnamon, ginger, Dijon mustard, honey, salt and pepper. Slowly drizzle in olive oil, whisking to combine.
  4. In a large bowl, combine cooked couscous, chicken and onion mixture. Add the vinaigrette and chopped cilantro. Mix well. Garnish with almonds and Greek yogurt.