Home > Recipes > Cranberry Couscous Salad

Cranberry Couscous Salad Recipe

From Northumberland, New York, Carol Miller sent the recipe for this satisfying salad with its interesting mix of good for you ingredients.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Cranberry Couscous Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cranberry Couscous Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

1 cup water
3/4 cup uncooked couscous
3/4 cup dried cranberries
1/2 cup chopped carrots
1/2 cup chopped seeded cucumber
1/4 cup thinly sliced green onions
3 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted

Directions

In a large saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool for 10 minutes.
In a large bowl, combine the couscous, cranberries, carrots, cucumber and green onions. In a small bowl, combine the vinegar, oil, mustard, salt and pepper. Pour over couscous mixture; toss to coat. Cover and refrigerate. Just before serving, stir in almonds. Yield: 6 servings.

Nutritional Analysis: One serving (1/2 cup) equals 199 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 247 mg sodium, 33 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Originally published as Cranberry Couscous Salad in Light & Tasty October/November 2002, p50