Cranberry Couscous Salad Recipe

Read Reviews
4 1 1
Publisher Photo
From Northumberland, New York, Carol Miller sent the recipe for this satisfying salad with its interesting mix of good for you ingredients.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

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.


  1. 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.
  2. 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.
Originally published as Cranberry Couscous Salad in Light & Tasty October/November 2002, p50

Reviews for Cranberry Couscous Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 29, 2008

"This is one of the best recipies for couscous I have ever tried."

Loading Image