Couscous Salad With Roasted Chicken & Dried Cranberries - cooking recipe

Ingredients

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

Preparation

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