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Couscous, Cranberry and Garbanzo Salad

Ease of Preparation: Easy

Preparation Time: 20 min
plus 1 hr refrigeration

Cook Time: 3 min

Servings: 12

Recipe By: Louise Fiszer and Jeannette Ferrary

From:  A Good Day for Salad
Used with permission of Chronicle Books

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Couscous, Cranberry and Garbanzo Salad

The availability of the jewel-like, dried cranberry has given cranberries new popularity for reasons that are obvious in this cranberry-studded dish.

2 cups chicken broth powder
1/2 cup water
1/2 cup olive oil
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 cups instant couscous
1 cup dried cranberries
2  small zucchini, cut into 1/2-inch dice
2  carrots, peeled and cut into 1/2-inch dice
2  scallions, thinly sliced
15 ounces canned garbanzo beans, drained and rinsed
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne
1/2 cup chopped fresh parsley
In a large saucepan, combine stock, water, 1/4 cup oil, turmeric, ginger, and cinnamon and bring to a boil. Gradually stir in couscous. Cook, stirring, until liquid is absorbed, about 3 minutes. Stir in the cranberries, cover, and let stand 15 minutes. Transfer to a large bowl and let cool to room temperature. Break up any couscous lumps with your fingers. Stir in zucchini, carrots, scallions, and garbanzos.

In a small bowl, whisk lemon juice, remaining 1/4 cup oil, salt, and cayenne together. Pour over couscous salad and toss well. Cover and refrigerate for at least 1 hour or as long as overnight. Just before serving, taste and adjust seasoning. Garnish with chopped parsley.

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