Curried Couscous Salad with Dried Cranberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The flavors of this salad meld as it chills. It makes a great portable lunch. Ingredients:
1 1/2 cups uncooked couscous (about 1 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 |
Directions:
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.
2. 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.
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