Couscous, Chickpea & Cranberry Salad

5.0(8)

This is wonderful Rose Reisman salad, it's great as a side but I'll usually make it for a light lunch.

by kelly in TO·published 2007-04-06

Beans

Servings

6 serving(s)

Total time

20 min

prep 10 min

Calories / serving

221 kcal

Ingredients (14)

serves

Instructions (4 steps)

01Bring 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.
02Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.

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Rich recipe — supports nutrition-aware planning.

Couscous, Chickpea &amp; Cranberry Salad