Another take on our weekly pasta salads for the weekends:
Chicken Couscous Salad
1 cup lower sodium chicken broth
3/4 cup whole wheat couscous
1/2 cup diced carrot
2 Tbsp diced pecans
2 Tbsp dried cranberries
15 ounce can garbanzo beans (chickpeas), rinsed and drained
3 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
1 Tbsp honey
1 Tbsp Dijon mustard
1/4 tsp ground black pepper
1/4 tsp kosher salt
Pinch of crumbled rosemary
In a small saucepan bring the broth and carrots to a boil. Turn off the heat and add in the couscous, stirring. Cover tightly and let sit for 10 minutes.
Add the couscous to a large mixing bowl and toss with the garbanzo beans, pecans and cranberries. Whisk the dressing together and drizzle over, then stir in well.
Chill for a couple of hours to meld the flavors.