Curried Couscous Salad with Orange Dressing


Diverse flavours combine to make a great salad.

Easy Serves
SKILL LEVEL 5 servings
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

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.

Nutritional Claims: Vegetarian, Free of Trans fat, Free of cholesterol, Excellent source of fibre, Source of potassium, Source of calcium, Good source of iron

Total Time
Chill Time 60 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
356 g
Calories  540
Fat / Lipides  15 g
Saturated / saturés  2 g
Carbohydrate / Glucides  90 g
Fibre / Fibres  11 g
Sugars / Sucres  29 g
Cholesterol / Cholestérol  0 mg
Protein / Protéins  17 mg
Sodium  380 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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