Taboulé de Julia - Marocan chicken salad with couscous


-  4 boneless, skinless chicken breats
-  3Tbsp lemon juice
-  3Tbsp olive oil
-  3 cloves garlic, chopped
-  1 1/2 tsp. ground ginger
-  1 tsp ground cumin
-  Pinch saffron
-  2 cups couscous
-  2 cups hot water
-  12 green beans, blanched & sliced diagonally
-  1 sweet potato, peeled, diced & blanched
-  1 carrot, peeled, diced & blanched
-  1/2 red bell pepper, diced
-  12 green queen olives, pitted & chopped
-  1/2 cup chopped golden raisins
-  1/2 red onion, chopped

DRESSING

-  2TBsp lemon juice
-  4Tbsp olive oil
-  2Tbsp honey
-  1tsp ground ginger
-  2tsp ground cumin
-  2 shakes Tabasco sauce
-  1/2 cup chopped fresh mint and/or fresh coriander leaves
-  Coarse salt & freshly ground black pepper

Preheat oven to 350°F. Place chicken in a baking dish. Mix together lemon juice, oil, garlic, ginger,cumin and saffron. Pour mixture over chicken, turning chicken to coat evenly, then bake, uncovered, for 15to 20 minutes. Chill, and chop chicken into bite size pieces.

Soak couscous in hot water until water is absorbed, about 15 minutes. Toss couscous with chicken, beans, sweet potato, carrot, red pepper, olives, raisins and onion.

Whisk dressing ingredients together in a bowl, seasoning with salt and pepper to taste. Dress and toss salad.

Serves 8

jeudi 21 juillet 2005 - Ajouter un commentaire Version imprimable

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