Curried Chicken Couscous Salad (recipe adapted from one of Mums old cookbooks)
- 1 ½ cups water
- ¼ teaspoon salt
- ¾ cup frozen peas
- 1 cup uncooked couscous
- ½ cup mayonnaise
- ½ cup orange juice
- 2 teaspoon curry powder
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 4 chicken thighs, oven roasted then chopped
- 1 carrot, shredded and chopped into small bits
- 1 can of drained chickpeas
- ¼ cup sliced green onions
- ¼ cup regular or golden raisins
- ¼ cup slivered almonds or whole cashews
- In a medium saucepan, combine water and salt. Bring to a boil. Add peas and return to a boil. Remove from heat then immediately stir in couscous. Cover and let stand for 5 minutes. Fluff couscous with a fork and chill for about 20 minutes.
- Meanwhile, in a small bowl, combine mayonnaise, orange juice and spices. Stir well until combined.
- In a large bowl, combine chilled couscous and peas, and all the remaining ingredients. Pour dressing over salad and toss gently to coat. Cover and refrigerate for at least 30 minutes to meld those flavors all together.
