curried couscous chickpea cranberry salad

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Curried Couscous, Chickpea and Cranberry Salad

 

Recipe By :Rose Reisman

Serving Size : 6 Preparation Time :0:00

Categories : New Import Side Dishes

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup chicken or vegetable stock

1 cup couscous

1/2 teaspoon curry powder

3/4 cup canned chickpeas -- rinsed and drained

1/3 cup dried cranberries

1/4 cup chopped green onions

1/4 cup diced sweet red peppers

1/4 cup chopped fresh basil

DRESSING:

1 tablespoon olive oil

2 tablespoons thawed orange juice concentrate

2 tablespoons fresh lemon juice

2 teaspoons grated orange rind

3 tablespoons honey

1 teaspoon minced garlic

 

1. In a small saucepan, bring stock to boil. Remove from heat. Stir in couscous

and curry powder; cover and let stand for 5 minutes. Fluff with a fork. Transfer

to a large bowl, and cool.

 

2. Stir chickpeas, cranberries, green onions, red peppers, and basil into cooled

couscous.

 

3. To make dressing: In a small bowl, whisk together olive oil, orange juice

concentrate, lemon juice, orange rind, honey and garlic. Pour over couscous

mixture; toss to coat.

 

ARTICLE: Heartburn-Friendly Thanksgiving Recipes

Friday, October 11, 2002 at canada.com

 

Source:

" Art of Living Well (Viking Canada Pub.) "

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Per Serving (excluding unknown items): 237 Calories; 4g Fat (13.7% calories from

fat); 7g Protein; 45g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 277mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

1/2 Other Carbohydrates.

 

NOTES : A great Thanksgiving dish

 

 

Nutr. Assoc. : 27237 0 0 0 0 0 4695 0 0 0 0 0 0 0 0

 

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