The Real Chef Wife of Vancouver

CURRIED COUSCOUS,CHICKPEA, AND CRANBERRY SALAD
Serves 10
SALAD

2 cups vegetable stock
2 cups couscous
1 tsp. curry powder
1 19oz. can of drained and rinsed chickpeas
1 cup of dried cranberries
1/2 cup of chopped green onion
3/4 cup of diced red pepper

DRESSING

2 Tbsp. Olive oil
4 Tbsp. of frozen orange juice concentrate
4 Tbsp. lemon juice
1 1/2 Tbsp. orange rind
6 Tbsp. of honey
1 Tbsp. of garlic

DIRECTIONS

Boil stock, add curry powder, then add couscous stirring for a few seconds. Put lid on pot, set aside and leave for five minutes.

Pour couscous onto a flat pan and fluff occasionally as it cools to break up any lumps.

In separate bowl mix chickpeas, red peppers,cranberries,and green onion.

Whisk together the dressing ingredients.

Add couscous to bowl and toss everything with the dressing.