Curried Couscous Salad With Dried Cranberries

• 1 (10 ounce) box couscous
• 1 cup dried cranberries
• 1 cup frozen peas, thawed
• 1/2 teaspoon curry powder
• 2 cups boiling water
• 1/4 cup green onion, thinly sliced
• 1/4 cup fresh basil, finely chopped
• 1 (15 ounce) can chickpeas, rinsed and drained
• DRESSING
• 1/3 cup fresh lemon juice
• 1 tablespoon orange rind, grated
• 2 tablespoons water
• 1 1/2 tablespoons olive oil
• 1 tablespoon orange juice concentrate, thawed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 garlic cloves, crushed

1. To prepare salad combine first 4 ingredients in a large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover; let stand 5 minute.
4. Fluff with fork; cool.
5. Stir in onions, basil and chickpeas.
6. To prepare dressing combine all dressing ingredients in a jar; cover tightly and shake vigorously.
7. Pour over couscous mixture and toss well to combine.
8. Cover and chill one hour.

couscous, cranberries, frozen peas, curry powder, boiling water, green onion, fresh basil, chickpeas, dressing, lemon juice, orange rind, water, olive oil, orange juice concentrate, salt, black pepper, garlic

Taken from www.food.com/recipe/curried-couscous-salad-with-dried-cranberries-311350 (may not work)