CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES

Curried Couscous Salad With Dried Cranberries image

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.

Provided by cookCol

Time 20m

Yield 8 serving(s)

Number Of Ingredients 16

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

Steps:

To prepare salad combine first 4 ingredients in a large bowl.
Pour 2 cups boiling water over couscous mixture.
Cover; let stand 5 minute.
Fluff with fork; cool.
Stir in onions, basil and chickpeas.
To prepare dressing combine all dressing ingredients in a jar; cover tightly and shake vigorously.
Pour over couscous mixture and toss well to combine.
Cover and chill one hour.

Nutrition Facts : Calories 248, Fat 3.5, SaturatedFat 0.5, Sodium 329.2, Carbohydrate 45.9, Fiber 5.8, Sugar 2.5, Protein 8.4

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