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Dried Cranberry Couscous Salad With Garbanzo Beans & Almonds

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“I received a copy of this delicious light salad from the local co-op in Stoughton, Wisconsin.”
READY IN:
45mins
SERVES:
4
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

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

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