Couscous Chickpea Cranberry Salad Recipes

COUSCOUS, CHICKPEA & CRANBERRY SALAD

Steps:

• Bring stock to a boil in small saucepan and stir in couscous and curry powder, cover and let stand for about 5 minutes. Transfer mixture to a large bowl to let cool.
• Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.
• For the dressing, mix together the olive oil, orange juice, orange rind, honey and garlic.
• Pour over couscous and serve.

CHICKPEA & CRANBERRY COUSCOUS

Steps:

• Prepare couscous and let cool. In a seperate bowl, combine couscous, cranberries, walnuts and scallions. Sprinkle with salt. Add couscous once it's cooled.
• While couscous is cooling, combine olive oil, soy sauce, agave nectar, curry powder and salt. Pour this dressing over couscous.

COUSCOUS AND CHICKPEA SALAD

Steps:

• Place the couscous with thevegetable oil in a saucepan over medium heat. Heat thoroughly, until the couscous grains are coated with warm oil.
• Add hot water, cover immediately, turn off heat and allow grains to swell for 5 minutes. Drain off excess water and mix the couscous with chickpeas.
• Mix olive oil, lemon juice, salt and pepper. Add to couscous and stir.
• Add pepper strips and chopped scallions. Mix well and set aside until ready to serve. Just before serving mix in the tomato. Garnish with cucumber slices and olives.

CRANBERRY COUSCOUS SALAD

Steps:

• Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
• Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
• Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
• Serve either chilled or at room temperature.