High Fiber
Moroccan Couscous And Mint Salad
Moroccan Couscous And Mint Salad
Serves: 6
Rotisserie chicken and couscous are a speedy match made in heaven. The chicken is ready to eat, and the couscous cooks in just a few minutes. Let this refreshing salad chill for about thirty minutes before serving so that the flavors have a chance to come together. Serve with pita bread or another favorite Middle Eastern flatbread.
Calorie: 365, Proteins: 18 g, Total Fat: 10 g, Fiber: 5.30 g, Sugar 23 g.


1 cup dry, plain, quick-cooking couscous 1 cups ups water 1 tsp salt 1 tsp olive oil 1 Tbs ground cinnamon 2 tsp finely grated orange zest 1 cup unce) container plain yogurt (1 cup) 3/4 cup orange juice 1 cup firmly packed mint leaves (about 1 bunch), stems removed 1 cups ups coarsely shredded rotisserie chicken, skin removed 3 slice 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


Couscous Prepare 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. Dressing Combine 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. Salad Add 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.

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