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CURRIED
COUSCOUS SALAD WITH DRIED CRANBERRIES
The
flavors of this salad meld as it chills.
It makes a great portable lunch.
SALAD:
1 1/2 cups uncooked couscous (about 1 [10-ounce]
box)
1 cup dried cranberries
1 cup frozen green peas, thawed
1/2 teaspoon curry powder
2 cups boiling water
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh 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
2 tablespoons water
1 1/2 teaspoons olive oil
1 tablespoon thawed orange juice concentrate
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, crushed
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To
prepare saald, 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 a fork; cool. Stir in onions, basil,
and chickpeas.
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 for
1 hour.
8
servings.
[Cooking
Light, July 2001]
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