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Curried Couscous Salad with Dried Cranberries

Source of Recipe


Cooking Light-7/01






List of Ingredients



• Salad:
  
• 1 1/2 cups uncooked couscous (about 1 10 ounce) box)
  
• 1 cup dried craberries (about 4 ounces)
  
• 1 cup frozen peas, thawed
  
• 1/2 teaspoon curry powder
  
• 2 cups boiling water
  
• 1/4 cup thinly sliced green onions
  
• 1/4 cup chopped 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
  
• 1 1/2 tablespoons olive oil
  
• 2 tablespoons water
  
• 1 tablespoon thawed orange juice concentrate
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 4 cloves garlic, crushed
  






Instructions



1. To prepare the salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over 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 remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture and toss well to combine. Cover ad chill for 1 hour.
   
   
3. Yield: 8 servings (serving size: 1 cup). 257 cal, 3.8g fat, 8.7g pro, 47.9g pro, 47.9g carb, 0mg chol, 243mg sod.