Moroccan Summer Bowl

Ingredients

1 romaine lettuce heart (6 ounces), cut into 1-inch pieces

2 ounces (2 cups) watercress or Arugula

1 tablespoon minced fresh parsley

1 small shallot, sliced thin

2 cups cooked chicken

½ cup canned chickpeas, rinsed

¼ cup dried apricots, chopped coarse

3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided

½ teaspoon garam masala

¼ teaspoon ground coriander 2 tablespoons lemon juice

1 teaspoon honey

¼ teaspoon table salt

¼ teaspoon pepper

Pearled Couscous (optional)

Instructions

1. Microwave 1teaspoon Oil, Garam Masala, and Coriander in medium bowl until fragrant, about 30 seconds. Whisk Lemon juice, Honey, salt, and pepper into spice mixture until
combined. While whisking constantly, drizzle in remaining 3 Tbsp Oil until combined.

2. Toss Romaine, Watercress/Arugula, Parsley, and Shallot with half of Vinaigrette to coat, then season with salt and pepper to taste. Divide among individual serving bowls, then top with Chicken, Chickpeas, and Apricots. Drizzle with remaining vinaigrette. Serve.

Why This Recipe Works: Cooked chicken on a bed of greens can become a tired number. To put a new spin on this classic combo, we drew inspiration from the flavors of Morocco: apricots, lemon, and warm spices. To give our dressing complex flavor, we reached for garam masala, a spice blend of coriander, cumin, ginger, cinnamon, and black pepper. We also added a little more coriander and honey for depth. Blooming the spices in the microwave deepened their flavors for an even bolder dressing. Chickpeas echoed the Moroccan theme and lent heartiness, while chopped dried apricots added fresh sweetness to balance the spices of the dressing. Tossing half the dressing with our greens and drizzling the remaining dressing on just before serving made the flavors pop. Seared Chicken Breasts add a nice textural contrast, but you could use any cooked chicken here.

Bowls, America’s Test Kitchen