Dried Cranberry Couscous Salad With Garbanzo Beans & Almonds
Ready In: 45 mins
Serves: 4
Yields: 2 cups
Ingredients
- 3⁄4 cup couscous
- 1 cup chicken stock
- 1 (15 ounce) can garbanzo beans (rinsed and drained)
- 1⁄2 cup dried cranberries
- 1⁄2 cup celery, finely chopped
- 1⁄4 cup green onion, finely chopped
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- salt, to taste
- black pepper, to taste
- 1⁄2 cup almonds (whole or slivered, whatever you prefer)
Directions
- Bring chicken stock to a boil.
- Add couscous, cover, and remove from heat.
- Let stand 15 minutes, uncover and fluff with a fork.
- Let couscous cool for 10 minutes.
- Add beans, cranberries, celery, onions and couscous in large bowl.
- Whisk together vinegar, mustard, olive oil, salt and pepper and add to the couscous mixture, mixing gently. Adjust seasonings as needed.
- Add almonds just before serving.
- Can be served warm or chilled.
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