Warm Chicken and Couscous Salad

Ingredients:

1 1/2 cups water
Salt, to taste
1 cup dried couscous
2 carrots, peeled and chopped
2 green onions, white and tender green portions, chopped
1/3 cup dried cranberries
1/2 cup extra-virgin olive oil
2 TBS sherry vinegar
Freshly ground pepper, to taste
Sliced roast chicken (about 2 cups)
Garnish - thinly sliced fresh mint

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.