Dried Cranberry Couscous Salad With Garbanzo Beans & Almonds

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READY IN: 45mins
SERVES: 4
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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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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