Curried Couscous Salad with Dried Cranberries

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 13%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.7g
  • Carbohydrate: 47.9g
  • Fiber: 4.1g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 243mg
  • Calcium: 31mg

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

  1. 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.
  2. 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.
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