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Curried Couscous Salad with Orange Dressing

The Goods
  • Salad
  • 1-1/2 cups uncooked couscous
  • 1 cup dried cranberries
  • 1 cup frozen peas, thawed
  • 1 teaspoon curry powder
  • 2 cups boiling chicken OR vegetable broth
  • 1 can (15-1/2 ounces) garbanzo beans, rinsed and drained
  • 3/4 cup diced fresh mango (1 medium)
  • 1/2 cup chopped green onion
  • 1/4 cup finely chopped fresh basil
  • 1 teaspoon finely chopped fresh mint leaves
  • 1/2 cup chopped cashews OR peanuts
  • Orange Dressing
  • 1/2 cup orange juice
  • 2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
  • 2 cloves garlic, minced
  • 2 teaspoons finely grated orange rind
  • 1/8 teaspoon ground black pepper

Diverse flavours combine to make a great salad.

5 servings
Prep Time:
30 min
Chill Time:
60 minutes
Total Time:
1 h 30 min
Make Good is Easy

Combine couscous, cranberries, peas and curry powder in a large serving bowl. Pour boiling chicken broth over couscous mixture; cover and let stand 5 minutes. Fluff with fork; cool. Stir in garbanzo beans, mango, green onion, basil and mint.

Make ORANGE DRESSING: Combine orange juice, oil, garlic, orange rind, and black pepper in a jar with a tight-fitting lid. Cover and shake well.

Toss salad with dressing. Cover and chill 1 hour.

Serve salad topped with chopped cashews.


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