Curried Couscous Salad with Dried Cranberries

By CarolineNGa

The flavors of this salad meld as it chills. It makes a great portable lunch.

I suggest using chicken broth or vegetable broth instead of the water to prepare the couscous.

Cooking Light

JULY 2001

Ingredients

• 1 1/2 cups uncooked couscous (about 1 [10-ounce] box)
• 1 cup dried cranberries (about 4 ounces)
• 1 cup frozen green peas, thawed
• 1/2 teaspoon curry powder
• 2 cups boiling water
• 1/4 cup thinly sliced green onions
• 1/4 cup finely chopped fresh basil
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1/3 cup fresh lemon juice
• 1 tablespoon grated orange rind
• 2 tablespoons water
• 1 1/2 tablespoons olive oil
• 1 tablespoon thawed orange juice concentrate
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 garlic cloves, crushed

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas.

To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour.

Nutritional Information:
Amount per serving
Calories: 257
Calories from fat: 13%
Fat: 3.8g
Saturated fat: 0.5g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 0.7g
Protein: 8.7g
Carbohydrate: 47.9g
Fiber: 4.1g
Cholesterol: 0.0mg
Iron: 2.1mg
Sodium: 243mg
Calcium: 31mg