Couscous, Chickpea & Cranberry Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is wonderful Rose Reisman salad, it's great as a side but I'll usually make it for a light lunch. Ingredients:
1 cup chicken stock |
1 cup couscous |
1/2 teaspoon curry powder (optional) |
3/4 cup canned chick-peas, rinsed and drained |
1/3 cup dried cranberries |
1/4 cup green onion, chopped |
1/4 cup red bell pepper, diced |
1/4 cup fresh basil, chopped |
1 tablespoon olive oil |
2 tablespoons thawed orange juice |
2 tablespoons lemon juice |
2 teaspoons grated orange rind |
3 tablespoons honey |
1 teaspoon minced garlic |
Directions:
1. Bring stock to a boil in small saucepan and stir in couscous and curry powder, cover and let stand for about 5 minutes. Transfer mixture to a large bowl to let cool.
2. Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.
3. For the dressing, mix together the olive oil, orange juice, orange rind, honey and garlic.
4. Pour over couscous and serve.
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