Curried Couscous Salad with Dried Cranberries

By á-4460

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

Ingredients

• SALAD:
• 1 1/2 c. uncooked couscous (about 1-10-oz. box)
• 1 c. dried cranberries (about 4 oz.)
• 1 c. frozen green peas, thawed
• 1/2 tsp. curry powder
• 2 c. boiling water
• 1/4 c. thinly sliced green onions
• 1/4 c. finely chopped fresh basil
• 1 (15 1/2. oz) can chickpeas, rinsed and drained
• DRESSING:
• 1/3 c. fresh lemon juice
• 1 T. grated orange rind
• 2 T. water
• 1 1/2 T. olive oil
• 1 T. thawed orange juice concentrate
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 4 garlic cloves, crushed

Details

Servings 8

Preparation

Step 1

To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 c. boiling water over the couscous mixture; cover and let stand 5 min. 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.