Cran-Orange Couscous Salad

Cran-Orange Couscous Salad
Lori Pedrick

Salad

Ingredients

3 cups pearl couscous (cooked according to package directions)
1 cup goat cheese
3⁄4 cup dried cranberries
1⁄2 cup chopped pecans
2 cans (15.5 ounces each) chickpeas, drained and rinsed
5 basil leaves, chopped
2 large oranges, peeled and chopped
1 small red onion, chopped

Instructions

For salad: Place couscous in a bowl. Add goat cheese, cranberries, pecans, chickpeas, basil, oranges, and onions. Mix well.

Vinaigrette

Yield: 

8 servings

Leave a Comment