Curried Couscous Salad With Dried Cranberries

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.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1 (10 ounce) box couscous
• 1  cup dried cranberries
• 1  cup  frozen peas, thawed
• 1⁄2 teaspoon curry powder
• 2  cups boiling water
• 1⁄4 cup green onion, thinly sliced
• 1⁄4 cup fresh basil, finely chopped
• 1 (15 ounce) can chickpeas, rinsed and drained

• DRESSING

• 1⁄3 cup fresh lemon juice
• 1  tablespoon  orange rind, grated
• 2  tablespoons water
• 1 1⁄2 tablespoons olive oil
• 1  tablespoon  orange juice concentrate, thawed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 4  garlic cloves, crushed

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.