NEXT RECIPE >

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

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

Nutritional Facts

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

Directions

  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

AVERAGE RATING
(1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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 :
MY REVIEW
vbarber30
Reviewed Nov. 29, 2008

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

Loading Image