Prep: 30 minutes, Serves: 8 (1-cup)

FOR DRESSING:
3 tablespoons olive oil
1/3 cup orange juice
1 teaspoon cumin
1 teaspoon dried coriander*
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper

FOR SALAD:
1 (5.6-ounce) package toasted pine nut couscous mix**
3/4 cup chopped dried apricots
3 cupscubed cooked chicken
1/2 cup LAND O LAKES Monterey Jack Cheese, diced 1/8-inch
1 medium (1 cup) green bell pepper, chopped
1 medium (2 cup) onion, chopped
2 tablespoons chopped fresh mint
8 butter lettuce leaves Fresh mint leaves, if desired

Method:
1. Combine all dressing ingredients in jar or container with tight-fitting lid. Shake well to mix. Set aside.

2. Prepare couscous mix as directed on package, stirring in chopped apricots with couscous.

3. Combine couscous mixture and all remaining salad ingredients except lettuce and mint leaves in large bowl. Refrigerate 1 to 4 hours before serving time. Just before serving, add dressing. Toss to coat.

4. To serve, place lettuce leaves onto serving plates; place about 1 cup salad onto each leaf. Garnish with mint leaves, if desired.

Substitute 1 teaspoon chopped cilantro. *Substitute 1 (5.6 ounce) package of your favorite flavored couscous mix.

Notes and Tips:
• Salad can also be served by lining large salad bowl with lettuce leaves and spooning salad mixture on top.
• A fully cooked rotisserie chicken can be purchased at your supermarket for convenience. The slow cooked flavor will enhance this salad and make it even tastier. One chicken yields about 4 cups chicken once ¡t is skinned and boned.

Apricot Couscous Chicken Salad Recipe