Curried Couscous Salad With Dried Cranberries

Total Time
20mins
Prep 15 mins
Cook 5 mins

At this time of year I start to get tired of the same old pasta and potato salads. I found this recipe in the Cooking Light 2002 Annual cookbook. It didn't take long to make, should be made ahead and was a refreshing change.

Ingredients Nutrition

Directions

  1. To prepare salad combine first 4 ingredients in a large bowl.
  2. Pour 2 cups boiling water over couscous mixture.
  3. Cover; let stand 5 minute.
  4. Fluff with fork; cool.
  5. Stir in onions, basil and chickpeas.
  6. To prepare dressing combine all dressing ingredients in a jar; cover tightly and shake vigorously.
  7. Pour over couscous mixture and toss well to combine.
  8. Cover and chill one hour.
Most Helpful

5 5

I make this recipe at least once every summer. I love it! It's light and fresh plus it's got protein with the garbanzo beans. Very popular at potlucks.

5 5

I made this recipe and got mixed reviews. I really liked it a lot personally so I'm going with my rating! Very bright tastes make for a really flavorful salad. I left out the peas due to my taste preference but made the recipe as stated otherwise. I love how healthy this dish is and it is refreshing on a hot day.