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Moroccan Couscous, Raisin, and Mint Salad

Related recipes: Main Courses, Salads, High-Fibre Diet, Mediterranean Diet
Moroccan Couscous, Raisin, and Mint Salad: Main Image
From: Rotisserie Chickens to the Rescue

Quick Facts

Servings: 6

Sides & Desserts

  1. Delicious Side Dishes
  2. Quick & Easy Recipes

Wine Pairings

  1. Semillon
  2. Grenache
Chicken and couscous are a match made in heaven. Let this refreshing salad chill for 30 minutes before serving to let the flavors come together.

Ingredients

  • Couscous1 cup dry, plain, quick-cooking couscous
  • 1 1/2 cups water
  • 1 tsp salt
  • 1 tsp olive oil
  • 1 Tbs ground cinnamon
  • 2 tsp finely grated orange zest
  • Dressing1 (8 ounce) container plain yogurt (1 cup)
  • 3/4 cup orange juice
  • 1 cup firmly packed mint leaves (about 1 bunch), stems removed
  • Salad1 1/2 cups coarsely shredded rotisserie chicken, skin removed
  • 3 medium green onions, thinly sliced (about 1/2 cup)
  • 1/2 cup raisins
  • 1/2 cup already-shredded matchstick-size carrots
  • 1/2 cup slivered almonds
  • 1/4 tsp salt

Directions

  • CouscousPrepare the couscous according to the package directions, using the water, salt, and oil. Add the cinnamon and orange zest as soon as the moisture is absorbed. Fluff the couscous with a fork, scoop it into a medium bowl, and let cool until no steam rises when it is fluffed. While the couscous is cooling, make the dressing.
  • DressingCombine the yogurt, orange juice, and mint leaves in a food processor or blender and process until the yogurt and orange juice are combined and the mint is finely chopped.
  • SaladAdd the salad ingredients to the cooled couscous and toss well to combine. Do not stir the couscous, or the grains will stick together. Pour the dressing over the salad and toss to combine. Do not stir. Chill for 30 minutes before serving.
Recipe courtesy of Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams. Copyright © 2003 Carla Fitzgerald Williams. All Rights Reserved. Published by Hyperion. Available wherever books are sold.

Cooking Tip: Orange zest is the colorful part of the orange peel. Avoid the bitter white part or pith underneath. To grate, cover a four-sided box grater with plastic wrap and pull the orange down the side of the grater. Or use one of the new microplane zester-graters available in cookware stores.

Cooking Tip: For added flavor, toast the almonds. Place in a conventional or toaster oven at 350° F until fragrant and toasted, 5-7 minutes, stirring two or three times. Watch them carefully since they can go from nicely toasted to burned very quickly.

Nutrition Note: Nutrition Facts calculated using non-fat cheese.

Nutrition Facts

Calories 365
  Calories from Fat 86 (24%)
(15%)Total Fat 10g
(7%)Saturated Fat 1g
Poly-Unsaturated Fat 2g
Mono-Unsaturated Fat 5g
(9%)Cholesterol 27mg
(23%)Sodium 540mg
(20%)Potassium 695mg
Total Carbohydrate 54g
(21%)Dietary Fibre 5g
Sugars 23g
Sugar Alcohols 0g
(35%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.