Curried Couscous Salad With Dried Cranberries |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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At this time of year I start to get tired of the same old pasta and potato salads. I found this recipe in the Cooking Light 2002 Annual cookbook. It didn't take long to make, should be made ahead and was a refreshing change. Ingredients:
1 (10 ounce) box couscous |
1 cup dried cranberries |
1 cup frozen peas, thawed |
1/2 teaspoon curry powder |
2 cups boiling water |
1/4 cup green onion, thinly sliced |
1/4 cup fresh basil, finely chopped |
1 (15 ounce) can chickpeas, rinsed and drained |
1/3 cup fresh lemon juice |
1 tablespoon orange rind, grated |
2 tablespoons water |
1 1/2 tablespoons olive oil |
1 tablespoon orange juice concentrate, thawed |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
4 garlic cloves, crushed |
Directions:
1. To prepare salad combine first 4 ingredients in a large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover; let stand 5 minute.
4. Fluff with fork; cool.
5. Stir in onions, basil and chickpeas.
6. To prepare dressing combine all dressing ingredients in a jar; cover tightly and shake vigorously.
7. Pour over couscous mixture and toss well to combine.
8. Cover and chill one hour.
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