Couscous Salad With Roasted Chicken & Dried Cranberries

In ‘Williams-Sonoma: Salad of the Day’

• Ready In: 45 mins
• Serves: 4

Ingredients

•  salt
•  fresh ground pepper
• 1  cup  instant couscous
• 2  carrots, peeled and chopped
• 2  green onions, including green parts, chopped
• 1⁄3 cup dried cranberries
• 2  tablespoons sherry wine vinegar
• 1⁄2 cup  extra-virgin olive oil
• 2  cups  sliced  roasted chicken meat
• 1  tablespoon  thinly sliced of fresh mint

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.