A vibrant and flavorful couscous salad featuring chickpeas, cranberries, and a zesty dressing.
Boil water in a saucepan and stir in the couscous and curry powder. Cover and let it sit for 5 minutes.
Fluff the couscous with a fork after it has absorbed the water to separate the grains.
Transfer the couscous to a large bowl and let it cool.
Spreading the couscous in a thin layer helps it cool faster.
Mix the chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.
Gently toss the ingredients to avoid mashing the chickpeas.
Whisk together olive oil, lemon juice, honey, and garlic in a small bowl.
Adjust the sweetness or acidity of the dressing to your taste.
Pour the dressing over the salad and toss to combine.
Ensure the dressing is evenly distributed for consistent flavor.
Serve the salad immediately or chill for later.
This salad tastes even better after resting for a while, allowing the flavors to meld.
