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Curried Couscous Salad with Dried Cranberries Recipe

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This recipe for Curried Couscous Salad with Dried Cranberries is from The Cini Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Salad
Ingredients:  
Ingredients:  
1½ c. uncooked couscous (about 1 - 10oz. box)
1 c. dried cranberries (about 4oz.)
1 c. frozen green peas, thawed
½ tsp. curry powder
2 c. boiling water
¼ c. thinly sliced green onions
¼ c. finely chopped fresh basil
1 (15½-oz.) can chickpeas (garbanzo beans), rinsed and drained
Directions:
Directions:
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 fork; cool. Stir in onions, basil, and chickpeas.
 

Dressing
Ingredients:  
Ingredients:  
⅓ c. fresh lemon juice
1 tbsp. grated orange rind
2 tbsp. water
1½ tbsp. olive oil
1 tbsp. thawed orange juice concentrate
½ tsp. salt
¼ tsp. black pepper
4 garlic cloves, crushed
Directions:
Directions:
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 1 hour.
Number Of Servings:
Number Of Servings:
8 servings (serving size: 1 cup)

 

 

 

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