Cranberry, Chickpea, and Curried Cous Cous Salad
Light and flavorful, with a yummy orange dressing. 5 'C's of delight.


1 cup chicken stock
1 cup couscous
½ tsp curry powder
¾ cup canned chickpeas, rinsed and drained
1/3 cup dried cranberries
¼ cup chopped green onions
¼ cup diced sweet red peppers
¼ cup chopped fresh basil

1 tbsp olive oil
2 tbsp thawed orange-juice concentrate (or just juice from the orange)
2 tbsp fresh lemon juice
2 tsp grated orange rind
3 tbsp liquid honey
1 tsp minced garlic


1. In a small saucepan, bring stock to a boil.
2. Remove from heat. Stir in couscous and curry powder; cover and let stand for 5 minutes. Fluff with a fork. Transfer to a large bowl, and cool.
3. Stir chickpeas, cranberries, green onions, red peppers, and basil into cooled couscous.
4. To make dressing: In a small bowl, whisk together olive oil, orange-juice concentrate, lemon juice, orange rind, honey, and garlic. Pour over couscous mixture; toss to coat.

Tip: If you don’t have fresh basil, try either parsley or coriander.





Main Dish Salad