Roasted Vegetable Couscous and Chicken Salad
INGREDIENTS
Dressing
2/3 cup (150 mL) olive oil
1/2 cup (125 mL) Ocean Spray® Cranberry Cocktail
6 tbsp (90 mL) white balsamic vinegar
1 tsp (5 mL) cumin
Salad
2 cups (500 mL) large cauliflowerettes
1 medium zucchini, cut in ½” (1 cm) slices
1 sweet red pepper, cut in quarters
1 clove garlic, minced
2 tbsp (30 mL) olive oil
1/2 cup (125 mL) chicken broth
1/2 cup (125 mL) Ocean Spray® Cranberry Cocktail
1 cup (250 mL) couscous
1/2 cup (125 mL) Ocean Spray® Craisins® Sweetened Dried Cranberries
3 tbsp (45 mL) chopped fresh basil
salt and pepper to taste
lettuce leaves
550 g (0.5 pkg) Janes Oven Roasted Carved Chicken Breasts, thawed
Directions:
Dressing
Whisk all ingredients together to blend; set aside.
Salad
Toss first 5 ingredients together. Place on baking sheet.
Bake at 425°F (220°C) for 30 minutes, tossing occasionally until tender-crisp. Cool. Cut into small pieces.
Heat chicken broth and cranberry juice. Pour over couscous. Stir; cover and leave 5 minutes until liquid is absorbed. Fluff grains with a fork. Stir in ½ cup (125 mL) dressing, Craisins®, vegetables, basil, salt and pepper. Mix well.
Spoon salad into lettuce lined plates. Top with chicken slices. Serve remaining dressing on the side or with side salad.
Makes: 4 servings.
Tip: Prepare couscous salad and dressing the day before for the best flavour.