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Lemon Chicken & Arugula Salad with Israeli Couscous & Quinoa
Ingredients
  • 4 cups arugula lettuce leaves
  • 2 cups red quinoa, cooked
  • ½ cup carrot, finely minced
  • ¼ cup green onion, finely chopped
  • ¼ cup dried currants
  • subheading: ISRAELI COUSCOUS:
  • 1 Tablespoon olive oil
  • 1 cup Israeli couscous
  • 1 teaspoons smoked paprika
  • ½ teaspoon salt
  • ½ teaspoons turmeric
  • subheading: SPICY PIMIENTO DRESSING:
  • ¼ cup roasted red peppers, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons seasoned rice vinegar
  • 2 Tablespoons water
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ⅓ cup olive oil
  • subheading: MARINADE FOR CHICKEN:
  • 1 pound trimmed boneless chicken breasts
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon pepper
  • ½ teaspoon salt
Note: Ingredients may have been altered from the original.
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