Couscous Salad With Roasted Chicken & Dried Cranberries

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READY IN: 45mins
Recipe by ratherbeswimmin

In ‘Williams-Sonoma: Salad of the Day’

Ingredients Nutrition

Directions

  1. In a small saucepan, combine 1 ½ cups water and 1/8 tsp salt and bring to a boil.
  2. Stir in the couscous and return to a boil.
  3. Remove from the heat, cover, and let stand for 5 minutes.
  4. Transfer to a bowl and fluff with a fork to separate the grains.
  5. Add the carrots, green onions, and dried cranberries.
  6. In a small bowl, whisk together the vinegar and salt and pepper to taste.
  7. Add the oil in a thin stream, whisking constantly until the dressing is smooth.
  8. Pour over the couscous mixture and stir to mix well.
  9. Transfer the couscous to a serving dish and arrange the sliced chicken on top.
  10. Sprinkle with the mint and serve.

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