This couscous salad caught my eye because of the cranberries. I mean, does a measly 1/3 cup of sweet, delicious dried cranberries constitute cheating the official start date of fall? I hope not, because I enjoyed every bite of this.
Warm Couscous Salad
adapted from Williams-Sonoma
*NOTE: I served this with chicken, but I would've rather just had a big bowl of the couscous salad!
1 1/2 c. low-sodium chicken broth
1/8 tsp. salt, plus more, to taste
1 c. instant couscous
2 carrots, peeled and chopped
2 green onions, white and tender green portions, chopped
1/3 c. dried cranberries
1/3 c. golden raisins
1/3 c. extra-virgin olive oil
1/4 c. red wine vinegar
Freshly ground pepper, to taste
10 1/2 oz. sliced chicken breast, prepared as preferred (I coated mine with whole grain garlic mustard and pan seared it)
1 TBSP thinly sliced fresh mint
Directions:1. In a small saucepan over high heat, combine the chicken broth and the 1/8 tsp. salt and bring to a boil. Stir in the couscous and return to a boil. Remove from the heat, cover and let stand for 5 minutes. Transfer to a bowl and fluff with a fork to separate the grains.
2. Add the carrots, green onions, dried cranberries, and raisins.
3. In a small bowl, whisk together the oil and vinegar. Season with salt and pepper. Stir into the couscous mixture.
4. Transfer the couscous to a serving dish and arrange the chicken on top. Sprinkle with the mint and serve warm.