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.