Dried Cranberry Couscous Salad With Garbanzo Beans Almonds Recipes

CRAN-ORANGE COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

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.

DRIED CRANBERRY COUSCOUS SALAD WITH GARBANZO BEANS & ALMONDS

Steps:

• Bring chicken stock to a boil.
• Add couscous, cover, and remove from heat.
• Let stand 15 minutes, uncover and fluff with a fork.
• Let couscous cool for 10 minutes.
• Add beans, cranberries, celery, onions and couscous in large bowl.
• Whisk together vinegar, mustard, olive oil, salt and pepper and add to the couscous mixture, mixing gently. Adjust seasonings as needed.
• Add almonds just before serving.
• Can be served warm or chilled.

CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES

Steps:

• To prepare salad combine first 4 ingredients in a large bowl.
• Pour 2 cups boiling water over couscous mixture.
• Cover; let stand 5 minute.
• Fluff with fork; cool.
• Stir in onions, basil and chickpeas.
• To prepare dressing combine all dressing ingredients in a jar; cover tightly and shake vigorously.
• Pour over couscous mixture and toss well to combine.
• Cover and chill one hour.

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS

Steps:

• Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
• Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
• Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.

PRESERVED LEMON AND CRANBERRY COUSCOUS SALAD

Steps:

• Heat olive oil and saffron in large saucepan. Add couscous and toast until lightly browned, about 3-4 minutes. Add chicken broth and bring to a boil. Reduce heat to a gentle boil, cover and continue cooking, stirring ocasionally until liquid is absorbed and pasta is tender. Remove from heat and put in a colander so any remaining liquid drains.
• Transfer couscous to a mixing bowl, and combine with remaining ingredients. Serve warm or cold.