Cranberry Couscous Salad Recipe

4 1 1
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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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

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

  • 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
  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

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vbarber30 User ID: 3452484 81369
Reviewed Nov. 29, 2008

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

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