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Calico Cranberry Couscous Salad

 Calico Cranberry Couscous Salad
A simple homemade Dijon dressing jazzes up couscous, dried cranberries and green onions in this tasty salad. We like it chilled or at room temperature. -Rosemarie Matheus of Germantown, Wisconsin
6 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 cup water
  • 3/4 cup uncooked couscous
  • 1/2 cup dried cranberries
  • 1/2 cup chopped celery
  • 1/2 cup shredded carrot
  • 1/4 cup chopped green onions
  • 1/4 cup slivered almonds, toasted
  • DRESSING:
  • 3 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a small saucepan, bring water to a boil. Stir in couscous; cover
  • and remove from the heat. Let stand for 5 minutes. Fluff with a
  • fork; cool.
  • In a serving bowl, combine the couscous, cranberries, celery, carrot,
  • onions and almonds.
  • In a small bowl, whisk the dressing ingredients. Pour over salad;
  • toss to coat. Serve at room temperature or chilled. Yield: 6

2 of 2

Calico Cranberry Couscous Salad (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1/2 cup equals 171 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 176 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.