Warm Chicken and Couscous Salad


In a small saucepan over high heat, combine the 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 oil and vinegar; season with salt and pepper. Stir into the couscous mixture. Transfer the couscous to a serving dish and arrange the chicken on top. Sprinkle with mint and serve warm. 4 servings.