Bring water and 1/8 tsp salt to a boil in a small saucepan over high heat. Stir in couscous, return to a boil, remove from heat, cover and let stand 5 minutes. Transfer to a bowl; fluff with a fork. Stir in carrots, scallions and cranberries.
Whisk oil, vinegar, remaining salt and the pepper in a small bowl to blend. Stir into couscous mixture. Transfer to a serving dish; arrange chicken on top. Sprinkle with mint; serve warm.
Top servings with a dollop of plain yogurt, if desired.
Calories 484 Fat 20g Saturated fat 4g Cholesterol 66mg
Sodium 519mg Carbohydrate 48g Fiber 4g
This recipe has been added to the following public cookbooks:
Frugal Feasts: Main Course Meals Under $10
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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