Curried couscous and chickpea salad with dried cranberries

Curried couscous and chickpea salad with dried cranberries

(adapted from Cooking Light, July 2001)

1 1/2  cups  uncooked couscous (about 1 [10-ounce] box)

1  cup  dried cranberries (about 4 ounces)

1  cup  frozen green peas, thawed

1 1/2  teaspoon  curry powder

1/4  cup  thinly sliced green onions

1/3  cup  finely chopped fresh basil

15.5 oz can chickpeas, rinsed and drained 

1/3  cup  fresh lemon juice

1  tablespoon  grated orange rind

2 tablespoons water

1 1/2  tablespoons  olive oil

1  tablespoon  thawed orange juice concentrate

4  garlic cloves, crushed

To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas.  To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously.  Add salt & pepper to taste.  Pour over couscous mixture, and toss well to combine. Cover and chill for at least 1 hour.

I intended this to be a meatless entree, but the garlic herb rotisserie chicken smelled so good at the Teeter that I couldn't not buy it.  I added about 1.5 cups of shredded chicken to flesh this out a bit.