Curried Couscous Salad with Dried Cranberries

Curried Couscous Salad with Dried Cranberries Recipe
Randy Mayor; Jan Gautro
The flavors of this salad meld as it chills. It makes a great portable lunch.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 257
Caloriesfromfat 13 %
Fat 3.8 g
Satfat 0.5 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 8.7 g
Carbohydrate 47.9 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 243 mg
Calcium 31 mg

Ingredients

Salad:
1 1/2 cups uncooked couscous (about 1 [10-ounce] 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
Dressing:
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

Preparation

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 tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour.

Note:

July 2001
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