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
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Campbell's
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