By Chef Alli

Ingredients

Salad

• 10 oz. box couscous (approx. 1 1/2 cups)
• 1 cup dried cranberries
• 1 cup frozen green peas, thawed
• 3/4 tsp. curry powder
• 2 cups boiling water
• 4 scallions, sliced
• 1/4 cup chopped fresh basil
• 15 oz. can chickpeas, rinsed and drained

Dressing

• ⅓ cup fresh lemon juice
• Zest of 1 orange
• 2 Tbsp. water
• 2 Tbsp. good olive oil
• 1 Tbsp. orange juice concentrate
• 3 garlic cloves, minced
• Kosher salt and freshly ground black pepper, to taste

Instructions

To prepare salad, combine couscous, cranberries, peas and curry powder in a large mixing bowl. Pour boiling water over couscous mixture; cover bowl and let stand five minutes. Fluff with a fork and let cool. Stir in scallions, basil and chickpeas.

Meanwhile, prepare dressing: combine lemon juice with orange zest, water, olive oil, orange juice concentrate and garlic. Season dressing with salt and pepper to taste and pour over couscous mixture. Toss well to combine. Cover and chill for at least one hour before serving.

Makes approximately eight servings, 3/4 cup each.