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    CHEF'S COUSCOUS SALAD
    from "Pita the Great" by Virginia T. Habeeb

    To North Africans there is only one way to do couscous — steamed in a couscousiere and served with a variety of vegetables, lamb, and chicken, then accompanied by a choice of sweet and tart salads and a good peppery hot sauce.

    Well, I won't disagree. But how about combining some cool crisp greens with fruit, vegetables, cold meats, and bulgur and coating them lightly with a zesty orange poppy-seed dressing. Couscous? Not quite, but surely a close cousin.

    Makes 8 servings
    Please Note: This recipe requires cooked lamb roast and chicken breast
    INGREDIENTS (CLICK TO BUY)

    1 medium head romaine lettuce, leaves separated and torn into bite-size pieces
    1/2 cup fine-to medium-grade bulgur
    3/4 cup golden raisins
    1 cup cooked chickpeas (garbanzo beans)
    1 cup sliced radishes
    2 cups julienned lean roasted lamb*
    1 whole cooked chicken breast, skinned, boned, and cut into julienne strips**
    1 orange, peeled, segmented, and cut into bite-size chunks
    1/2 pound string cheese, pulled into strings
    2 tablespoons fresh orange juice
    2 tablespoons fresh lemon juice
    1/3 cup olive oil
    2 tablespoons honey
    1 tablespoon poppy seeds
    Salt and freshly ground black pepper, to taste

    */**FreshDirect Note: Since we don't currently sell plain, cooked chicken breasts or a pre-cooked lamb roast, we've elected to include a small uncooked lamb roast and a precooked rotisserie chicken in this recipe. Keep this in mind when ordering.
    Print recipe
    PREPARATION

    1. Wrap the lettuce in paper towels and refrigerate to chill.
    2. Rinse the bulgur and place it in a medium bowl. Cover with cool water and let soak until it is tender to the bite, 20 to 30 minutes. Drain thoroughly and squeeze out any excess water. Fluff to separate the grains.
    3. Meanwhile, soak the raisins in boiling water until they are plumped, about 5 to 10 minutes. Drain thoroughly and dry with paper towels.
    4. Combine the lettuce, bulgur, raisins, chickpeas, radishes, lamb, chicken, orange, and string cheese in a large salad bowl.
    5. Whisk together the orange juice, lemon juice, olive oil, honey, poppy seeds, salt, and pepper.
    6. Pour the dressing over the salad and toss gently to coat. Taste to correct seasonings. Refrigerate, covered, to chill.
    7. Serve with warm pita wedges.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Romaine Hearts - $3.79/3pk
     Farm Fresh, bag of 3
     
      Arrowhead Mills Organic Bulgur Wheat - $4.29/ea
     24oz
     
      Goya Chick Peas - $1.29/ea
     15.5oz
     
      Radishes, Bag - $0.99/pkg Save! 2 for $1.50
     Farm Fresh, 6oz bag
     
      Top Round Lamb Roast - $12.99/lb
     USDA Choice, Standard Pack
     
      FreshDirect Rotisserie Chicken (Raised without Antibiotics) - $8.99/ea Save! 2 for $17.00
     approx. 3.25-3.75lb raw weight
     
      Navel Orange - $1.49/ea Save! 5 for $6.25
     Farm Fresh, Lg
     
      Organic Valley Mozzarella Stringles - $5.19/ea
     6oz
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
      Vanns Blue Poppy Seeds
    This product is currently unavailable.
     
    Optional Ingredients
      Thomas' Sahara Whole Wheat Pita Pocket Bread - $3.19/ea
     6pc
     
    You May Already Have
      FreshDirect Golden Raisins, Resealable Bag - $5.99/16oz
     Resealable Bag
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $11.49/ea
     25oz
     
      Stiles Apiaries Pure Honey - $6.49/ea
     1 lb
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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