Couscous Salad With Roasted Chicken & Dried Cranberries

Name: Couscous Salad With Roasted Chicken & Dried Cranberries
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: salt; fresh ground pepper; 1 cup instant couscous; 2 carrots, peeled and chopped; 2 green onions, including green parts, chopped; 1/3 cup dried cranberries; 2 tablespoons sherry wine vinegar; 1/2 cup extra-virgin olive oil; 2 cups sliced roasted chicken meat; 1 tablespoon thinly sliced of fresh mint

Submitted by ratherbeswimmin

"In ‘Williams-Sonoma: Salad of the Day’"

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Ready In:: 45mins
Ingredients:: 10
Serves:: 4

ingredients

salt
fresh ground pepper
1 cup instant couscous
2 carrots, peeled and chopped
2 green onions, including green parts, chopped
¹⁄₃ cup dried cranberries
2 tablespoons sherry wine vinegar
¹⁄₂ cup extra-virgin olive oil
2 cups sliced roasted chicken meat
1 tablespoon thinly sliced of fresh mint

directions

In a small saucepan, combine 1 ½ cups water and 1/8 tsp salt and bring to a boil.
Stir in the couscous and return to a boil.
Remove from the heat, cover, and let stand for 5 minutes.
Transfer to a bowl and fluff with a fork to separate the grains.
Add the carrots, green onions, and dried cranberries.
In a small bowl, whisk together the vinegar and salt and pepper to taste.
Add the oil in a thin stream, whisking constantly until the dressing is smooth.
Pour over the couscous mixture and stir to mix well.
Transfer the couscous to a serving dish and arrange the sliced chicken on top.
Sprinkle with the mint and serve.