This cranberry orange couscous salad created by Kristen Heigl won first prize in The 2018 Old Farmer’s Almanac recipe contest.We loved the mix of textures with tender couscous, dried cranberries, pecans, basil, and juicy orange.
This salad would also make a great side, brightening up a basic roast chicken for a flavorful dinner. Use pre-cooked couscous for a faster meal.
For salad: Place couscous in a bowl. Add goat cheese, cranberries, pecans, chickpeas, basil, oranges, and onions. Mix well.
For vinaigrette: In a small bowl, whisk together oil, vinegar, orange juice, orange zest, honey, and salt and pepper.
Pour vinaigrette over salad and stir to coat.