TUNISIAN COUS COUS SALAD (Boma)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound Cous Cous, cooked1 pint Water1 cup Soy Sauce1 teaspoon Ground Ginger½ cup Sugar1 pound Mushrooms, sliced and roasted1 pound Chicken Breast strips1 each Red Pepper, seeded, diced, and roasted1 each Medium Onion, diced and roasted1 cup Diced Tomato1 pound Whole Kernel Corn, frozen and roasted1 ounce Olive Oil1 cup Cilantro, chopped2 each Jalapeno Chili Pepper½ cup Honey1 cup Rice Vinegar1 cup Safflower Oil/Vegetable Oil¼ cup Lime Juice, fresh squeezed
Soy stock: In a medium sized stock pot, heat the soy sauce, sugar, ginger and water and bring to a boil. Then set aside. In a large bowl or pan, place cous cous and stir in the soy stock and fully incorporate. Then cover and let stand for 5 minutes. Remove lid and break apart the mixture with a fork, creating fluffy kennels of cous cous. Adjust the seasoning with salt and pepper.
On a sheet pan or roasting pan, place the mushrooms, onions, and chicken and roast in the oven at 350o with olive oil. Cook until mushrooms are golden and the chicken is fully cooked. Add bell peppers and corn kernels and continue to roast and stir for 10 minutes. Remove mixture from the oven. Taste and season with salt and pepper.
Combine the cous cous, the vegetable-chicken mixture, and chopped cilantro and fully mix.
Add chili cilantro dressing to the mixture, stir and adjust the seasoning. Reserve or serve.
For salad Dressing
take last 5 things and Blend all the ingredients until smooth. Make sure there are no large pieces of jalapeno. then toss.
Number of Servings: 6
Recipe submitted by SparkPeople user LOVESONGANGEL.
On a sheet pan or roasting pan, place the mushrooms, onions, and chicken and roast in the oven at 350o with olive oil. Cook until mushrooms are golden and the chicken is fully cooked. Add bell peppers and corn kernels and continue to roast and stir for 10 minutes. Remove mixture from the oven. Taste and season with salt and pepper.
Combine the cous cous, the vegetable-chicken mixture, and chopped cilantro and fully mix.
Add chili cilantro dressing to the mixture, stir and adjust the seasoning. Reserve or serve.
For salad Dressing
take last 5 things and Blend all the ingredients until smooth. Make sure there are no large pieces of jalapeno. then toss.
Number of Servings: 6
Recipe submitted by SparkPeople user LOVESONGANGEL.
Nutritional Info Amount Per Serving
- Calories: 732.1
- Total Fat: 40.6 g
- Cholesterol: 6.9 mg
- Sodium: 2,580.0 mg
- Total Carbs: 87.1 g
- Dietary Fiber: 5.3 g
- Protein: 12.8 g
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