Cranberry-Nut Couscous Salad Recipe

Cranberry-Nut Couscous Salad Recipe photo by Taste of Home

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If you're looking for something a little different to take to a carry-in dinner, try this pretty salad featuring couscous, dried cranberries and almonds. It's easy to make and good for you, too! —Jean Ecos Hartland, Wisconsin

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Diabetic Friendly

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Cranberry-Nut Couscous Salad Recipe

Prep: 25 min. + chilling

Yield: 14 Servings

20 5 25

Ingredients

1 package (10 ounces) plain couscous
1 cup dried cranberries
3/4 cup chopped green onions
3/4 cup chopped sweet yellow or red pepper
3/4 cup slivered almonds, toasted
1/3 cup lemon juice
1/4 cup olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Prepare couscous according to package directions. Transfer to a large bowl; fluff with a fork. Cover and refrigerate for 30 minutes or until chilled.
Stir in the cranberries, onions, yellow pepper and almonds. In a small bowl, whisk the lemon juice, oil, paprika, salt and pepper; pour over salad and toss to coat. Cover and refrigerate until serving. Yield: 14 servings.

Nutritional Facts 1/2 cup equals 170 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 45 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Originally published as Cranberry-Nut Couscous Salad in Taste of Home February/March 2007, p37

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Cranberry-Nut Couscous Salad

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(1-1) of 1 reviews

Reviewed on Jun. 23, 2012 by ndpiglet

I have made this salad many times. It is pretty, colorful, and tastes great. Simple to make and easy to take for picnics or potlucks. A very light dish. You just want more and more!