COUSCOUS, CHICKPEA & CRANBERRY SALAD

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Couscous, Chickpea & Cranberry Salad image

This is wonderful Rose Reisman salad, it's great as a side but I'll usually make it for a light lunch.

Provided by kelly in TO

Categories     Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.
  • Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.
  • For the dressing, mix together the olive oil, orange juice, orange rind, honey and garlic.
  • Pour over couscous and serve.

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