Moroccan Couscous, Raisin, and Mint Salad

• From: Rotisserie Chickens to the Rescue

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

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.

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.