RECIPE - Cranberry CousCous Salad

This can be eaten warm, right away or chill over night and eat the next day, either way it is super good.

Ingredients

• 2 cups uncooked Whole Wheat CousCous
• 2 cups  boiling water
• 1 can chickpeas rinsed and drained
• 3/4 cup dried cranberries
• 2 med apples diced
• 3 green onions diced
• 2 med carrots shredded
• 1/2 c slivered almonds
• Juice from 1/2 a ruby red grapefruit
• 1 cup olive oil
• Pinch of salt and pepper
• 1 tbsp fresh finely chopped parsley

Steps

1. In a large heat proof bowl with lid add couscous and boiling water.  Cover and let stand until couscous has absorbed all the water.  Then fluff with a fork.
2. Add chickpeas, cranberries, apples, carrots, green onions, and almonds to the bowl.
3. In a mason jar combine grapefruit juice, olive oil, salt pepper and parsley.  Shake well.
4. Pour dressing over the couscous,  mix, serve now for a warm side dish, or cool in the fridge for the next day.

Planned Leftovers

• This is great the next day cold, add a can of Tuna for a complete lunch.