STREAMING NOW: Nigella: At My Table

Couscous, Chickpea & Cranberry Salad

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“This is wonderful Rose Reisman salad, it's great as a side but I'll usually make it for a light lunch.”
READY IN:
20mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Bring 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.
  2. Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.
  3. For the dressing, mix together the olive oil, orange juice, orange rind, honey and garlic.
  4. Pour over couscous and serve.

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