Tunisian Cous Cous Salad (Boma)

By ArmySister

Ingredients

• 1 cup Soy Sauce
• 1 teaspoon Ground Ginger
• 1/2 cup Sugar
• 2 cups Water
• 3 1/3 cups Cous Cous, cooked
• To taste Salt and Pepper
• 1 pound Mushrooms, sliced and roasted
• 1 each Medium Onion, diced and roasted
• 1 pound Chicken Breast strips
• 1 tablespoon Olive Oil
• 1 each Red Pepper, seeded, diced, and roasted
• 1 pound Whole Kernel Corn, frozen and roasted
• 1 cup Diced Tomato
• 1 cup Cilantro, chopped
• Chili Cilantro Dressing (see recipe)

Preparation

Step 1

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. Add tomatoes. 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.