Orange Chicken and Couscous

Orange Chicken and Couscous
Servings: 8

Ingredients

  • 1 cup water
  • 1 cup whole wheat couscous
  • 4 cups shredded cooked rotisserie chicken, skin removed
  • 1 14 1/2 ounce can chickpeas, drained and rinsed
  • 1 1/2 cups cherry tomatoes, halved
  • 1 large carrot, peeled and shredded
  • 2 scallions, sliced
  • 3/4 cup flat leaf parsley, coarsely chopped
  • 1/3 cup fresh mint, chopped
  • 1/3 cup raw or roasted unsalted almonds, coarsely chopped
  • 1/3 cup raisins
For the Dressing:
  • 1 teaspoon orange zest
  • 1/3 cup orange juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Make It

1. Bring the water to a boil. Place the couscous in a heat-proof bowl, stir in the water, cover, and let it stand until the water is absorbed and the couscous is tender, about 5 minutes. Fluff the grains with a fork and let cool to room temperature.

2. In a large bowl, toss together the remaining salad ingredients. Stir in the couscous.

3. In a small bowl, whisk together the ingredients for the dressing. Pour it over the couscous mixture and stir to combine.