Couscous, Chickpea and Cranberry Salad

This is a beautiful salad to serve as part of a buffet meal. The sweet orange dressing goes so well with the dried cranberries, chickpeas and basil. Always have a container of orange juice concentrate on hand in the freezer for cooking and baking purposes; you can remove the amount needed while still frozen.

1 cup chicken stock	1 Tbsp olive oil
1 cup couscous	2 Tbsp orange juice concentrate
3/4 cup canned chickpeas, rinsed/drained	2 Tbsp freshly squeezed lemon juice
2 tsp grated orange rind	1/3 cup dried cranberries
3 Tbsp liquid honey	1/4 cup chopped green onion
1 tsp minced fresh garlic	1/4 cup diced red bell pepper

Bring the stock to a boil in a small saucepan. Remove from the heat. Stir in the couscous, cover and let stand for 5 minutes. Transfer to a large bowl, fluff with a fork and cool.
Stir the chickpeas, cranberries, green onions, red peppers and basil or parsley into the cooled couscous.
To make the dressing, whisk the olive oil, orange juice concentrate, lemon juice, orange rind, honey and garlic in a small bowl. Pour over the couscous mixture and toss to coat.

Nutritional Analysis
per Serving

Calories	235
Protein	6.2 g
Fat	3.2 g
Saturated Fat	0.7 g
Carbohydrates	45 g
Cholesterol	0 mg
Sodium	204 mg
Fiber	3.7 g

Make Ahead:Prepare up to a day in advance and refrigerate. Bring to room temperature before serving.

Serves 6

2 Comments

Sun 11 Jan 2009 00:47:59 EST

lesleycan says:

Love this salad too. Really interesting flavours. All who try it like it as it is different.
Fri 12 Dec 2008 16:37:41 EST

AnetteM says:

This is really really good...and I don't normally like couscous!

2 Comments

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