Curried Couscous Salad with Dried Cranberries

Curried Couscous Salad with Dried Cranberries
Photo by Randy Mayor

Ingredients

  • 1/3 cup fresh lemon juice
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 ½ cups uncooked couscous (about 1 10-ounce box)
  • 4 garlic cloves, crushed
  • 1 tablespoon grated orange rind
  • ½ teaspoon curry powder
  • 1 cup frozen green peas, thawed
  • + 11 more ingredients
    • ¼ teaspoon black pepper
    • 1 cup dried cranberries (about 4 ounces)
    • Salad:
    • 2 tablespoons water
    • Dressing:
    • ¼ cup finely chopped fresh basil
    • ¼ cup thinly sliced green onions
    • 1 tablespoon thawed orange juice concentrate
    • 1 ½ tablespoons olive oil
    • 2 cups boiling water
    • ½ teaspoon salt

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 ...

View full recipe at My Recipes

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