4 1/2 c water
3 c couscous; (2 10-ounce boxes)
1 c dried currants
1 3 pounds roasted chicken;
-skinned, boned, cut
1; into bite-size
1; pieces
1 1/2 c diced drained roasted red
-bell peppers, (from a jar)
1 can chic chickpeas garbanzo
-beans),
1 ; rinsed, drained (15
1 ; 1/2-ounce)
1 c chopped pitted kalamata
-olives*
1 bn green onions; chopped
1/2 c chopped fresh cilantro
1 orange-balsamic dressing
1 romaine lettuce leaves
Instructions
Bring 4 1/2 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.
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.
Serves 8.
Bon Appetit June 1993
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