My own personal take on the traditional pasta salad; this dish has flavors and tones perfect for both the winter and summer months!
1 ¼ cup whole wheat couscous (dry)
1 16oz can chickpeas, drained and rinsed
½ cup dried cranberries
½ cup chopped walnuts
¼ cup diced green onion
1 tbsp orange zest
For the dressing:
4 tbsp fresh orange juice
1 tbsp + 1 tsp extra virgin olive oil
¼ tsp sea salt
- Cook couscous according to instructions.
- Combine couscous, chickpeas, dried cranberries, walnuts, green onion, and orange zest in a large bowl.
- In a small bowl, whisk together orange juice, olive oil, and sea salt.
Keep dressing separate and add to couscous only when you’re going to be eating it, because the couscous will get soggy! I usually keep it in a separate air tight container and use as needed.