TUNISIAN COUS COUS SALAD (Boma)

1 pound Cous Cous, cooked
1 pint Water
1 cup Soy Sauce
1 teaspoon Ground Ginger
½ cup Sugar
1 pound Mushrooms, sliced and roasted
1 pound Chicken Breast strips
1 each Red Pepper, seeded, diced, and roasted
1 each Medium Onion, diced and roasted
1 cup Diced Tomato
1 pound Whole Kernel Corn, frozen and roasted
1 ounce Olive Oil
1 cup Cilantro, chopped
2 each Jalapeno Chili Pepper
½ cup Honey
1 cup Rice Vinegar
1 cup Safflower Oil/Vegetable Oil
¼ 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.