Coucous Salad with Cranberries, Pine Nuts and Honey


I had the opportunity to try this dish at the Taste of Mexico in Los Angeles.  It was presented by  SCrystal Johnson, MCCN Editor

In a small bowl, combine dressing ingredients; mix until blended. Set aside. In a small saucepan, bring water to a boil. Remove from heat; stir in couscous. Cover and let stand 5 minutes; fluff with fork. Remove to large bowl; let cool. Stir in chicken, garbanzo beans, carrots, onion and parsley. Add dressing; toss to coat.


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