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Curried Couscous Salad With Dried Cranberries

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“At this time of year I start to get tired of the same old pasta and potato salads. I found this recipe in the Cooking Light 2002 Annual cookbook. It didn't take long to make, should be made ahead and was a refreshing change.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

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

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