Couscous Salad With Roasted Chicken & Dried Cranberries

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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