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. 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.

2. Stir the chickpeas, cranberries, green onions, red peppers and basil or parsley into the cooled couscous.

3. 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.

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

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