Curried Couscous Salad with Dried Cranberries
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Ingredients
Salad:
1 ½ cups raw couscous (approximately 1 10-ounce box)
1 cup dried cranberries (about 4 ounces)
1 cup frozen green peas, defrosted
½ teaspoon curry powder
2 cups boiling water
¼ cup green onion, thinly sliced
¼ cup finely chopped fresh basil
1 can chickpeas (15 1/2-ounce cans), washed and dried
Refill:
⅓ cup fresh lemon juice
1 tablespoon grated orange zest
2 tablespoons water
1 ½ tablespoons olive oil
1 tablespoon defrosted orange juice concentrate
½ teaspoon salt
¼ teaspoon ground black pepper
4 minced garlic cloves
To make
The flavors of this salad blend together as it cools. It makes a great portable lunch.
To make the salad, combine the first 4 ingredients in a large bowl. Pour the couscous mixture over 2 cups of boiling water; cover and let stand for 5 minutes. Whisk with a fork; allow to cool. Add the onion, basil and chickpeas.To make the dressing, combine the lemon juice and other ingredients in a jar; close tightly and shake vigorously. Pour over the couscous mixture and mix well. Cover and refrigerate for 1 hour.
To make the salad, combine the first 4 ingredients in a large bowl. Pour the couscous mixture over 2 cups of boiling water; cover and let stand for 5 minutes. Whisk with a fork; allow to cool. Add the onion, basil and chickpeas.To make the dressing, combine the lemon juice and other ingredients in a jar; close tightly and shake vigorously. Pour over the couscous mixture and mix well. Cover and refrigerate for 1 hour.
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Author:Admin
Published: 11/20/2023 9:41 PM
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