Chickpea, orange, and couscous salad
Unsweetened orange juice
15½ oz, rinsed and drained
2 medium, peeled, cut into segments, and coarsely chopped
2 cup(s), trimmed and torn into small pieces
2 Tbsp, fresh, chopped
Fresh lemon juice
1 Tbsp, extra-virgin
- Bring the orange juice, water, coriander, and salt to a boil in a small saucepan. Add the couscous, cover, and remove from the heat. Let stand 5 minutes, then fluff with a fork.
- Combine the chickpeas, oranges, watercress, cranberries, almonds, mint, lemon juice, and oil in a large bowl. Add the couscous and mix well. Serve at once while still warm, or let cool for about 1 hour and serve at room temperature. Yields 1 cup per serving.