Couscous Salad With Roasted Chicken & Dried Cranberries

1. 1

   In a small saucepan, combine 1 1/2 cups water and 1/8 tsp salt and bring to a boil.

2. 2

   Stir in the couscous and return to a boil.

3. 3

   Remove from the heat, cover, and let stand for 5 minutes.

4. 4

   Transfer to a bowl and fluff with a fork to separate the grains.

5. 5

   Add the carrots, green onions, and dried cranberries.

6. 6

   In a small bowl, whisk together the vinegar and salt and pepper to taste.

7. 7

   Add the oil in a thin stream, whisking constantly until the dressing is smooth.

8. 8

   Pour over the couscous mixture and stir to mix well.

9. 9

   Transfer the couscous to a serving dish and arrange the sliced chicken on top.

10. 10

    Sprinkle with the mint and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.