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
How to Make It
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.
The citrus flavors of the dressing are beautiful - bright lemon, sweet orange - especially with the sweet dried cranberries and plump little peas. Very hearty from the chickpeas. I would leave out the basil, which felt out of place, and double the curry powder next time.
Very good, I loosely followed this recipe (doubled curry, added toasted slivered almonds, Israeli couscous instead of regular). I think the value of this recipe is in the dressing that the couscous marinates in...very flavorful if you give it time!
This was really good, but I didn't think it tasted like curry. I even doubled the curry powder, but I guess 1 tsp is not enough for an entire box of couscous. I liked it, but since I was trying to replicate a curried couscous recipe that I love from a local restaurant, it didn't quite measure up.