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Cranberry Couscous Salad

 Cranberry Couscous Salad
From Northumberland, New York, Carol Miller sent the recipe for this satisfying salad with its interesting mix of good for you ingredients.
6 ServingsPrep/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.
Nutritional Facts: One serving (1/2 cup) equals 199 calories,

2 of 2

Cranberry Couscous Salad (continued)

Nutritional Facts: 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.