Couscous Salad With Roasted Chicken & Dried Cranberries

• salt
• fresh ground pepper
• 1 cup instant couscous
• 2 carrots, peeled and chopped
• 2 green onions, including green parts, chopped
• 1/3 cup dried cranberries
• 2 tablespoons sherry wine vinegar
• 1/2 cup extra-virgin olive oil
• 2 cups sliced roasted chicken meat
• 1 tablespoon thinly sliced of fresh mint

1. In a small saucepan, combine 1 1/2 cups water and 1/8 tsp salt and bring to a boil.
2. Stir in the couscous and return to a boil.
3. Remove from the heat, cover, and let stand for 5 minutes.
4. Transfer to a bowl and fluff with a fork to separate the grains.
5. Add the carrots, green onions, and dried cranberries.
6. In a small bowl, whisk together the vinegar and salt and pepper to taste.
7. Add the oil in a thin stream, whisking constantly until the dressing is smooth.
8. Pour over the couscous mixture and stir to mix well.
9. Transfer the couscous to a serving dish and arrange the sliced chicken on top.
10. Sprinkle with the mint and serve.

salt, fresh ground pepper, instant couscous, carrots, green onions, cranberries, sherry wine vinegar, extravirgin olive oil, chicken meat, mint

Taken from www.food.com/recipe/couscous-salad-with-roasted-chicken-dried-cranberries-511327 (may not work)