Dried Cranberry Couscous Salad With Garbanzo Beans & Almonds |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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I received a copy of this delicious light salad from the local co-op in Stoughton, Wisconsin. 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:
1. Bring chicken stock to a boil.
2. Add couscous, cover, and remove from heat.
3. Let stand 15 minutes, uncover and fluff with a fork.
4. Let couscous cool for 10 minutes.
5. Add beans, cranberries, celery, onions and couscous in large bowl.
6. Whisk together vinegar, mustard, olive oil, salt and pepper and add to the couscous mixture, mixing gently. Adjust seasonings as needed.
7. Add almonds just before serving.
8. Can be served warm or chilled.
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