Couscous and rotisserie chicken are two very underrepresented things on this blog. I don't think I need to explain to you or anyone else the benefits of a super market rotisserie chicken. But the fact that they are cooked to perfection every time is quite appealing for use in dishes that are going to be eaten the next day, cooled or heated up again. This Moroccan couscous makes for a great weekday lunch. I found that I liked it just as much heated up or eaten at room temperature, so you be the judge of that. The couscous is flavored with curry and smoked paprika and then tossed with lots of herbs and some other sweet and savory elements. I love the addition of the tangy yogurt dressing to finish; it complements the Moroccan flavors really well without taking over every bite.
Moroccan couscous with rotisserie chicken
Yields 3-4 servings
1 cup Couscous, cooked according to package directions (mine was quick-cooked with 2 T butter)
2 whole green onions, sliced
2 radish, sliced thinly into quarter moons
12 mint leaves, finely chopped
4 T chopped parsley, plus a little extra for sprinkling later
6-7 apricots, diced
Lemon dressing (recipe below)
Extra pinch of salt, to taste
Tangy yogurt dressing (recipe below)
Rotisserie chicken breast, sliced
Make the salad by combining all the ingredients listed (couscous through apricots) in a large bowl. Pour lemon dressing over the top and toss to distribute evenly. Sprinkle with an extra pinch of salt, and taste for additional seasoning. When ready to serve or eat, place on plate or bowl, and drizzle with thin streams of tangy yogurt dressing. Add sliced rotisserie chicken breast.
1 T lemon juice (about ½ lemon)
4 T olive oil
1½ tsp smoked paprika
½ tsp curry powder
½ tsp salt
In a medium bowl, combine ingredients and whisk to emulsify.
Tangy yogurt dressing
¼ cup plain greek yogurt
½ T lemon juice
Combine ingredients in a small bowl and use a fork to mix well. Store in fridge until ready to serve couscous.