Cranberry-Nut Couscous Salad
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 10 servings.
If you're looking for something a little different to take to a carry-in dinner, try this pretty salad featuring couscous, dried cranberries and almonds. It's easy to make and good for you, too!
—Jean Ecos
Hartland, Wisconsin
Ingredients
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1 package (10 ounces) plain couscous
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1 cup dried cranberries
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3/4 cup chopped green onions
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3/4 cup chopped sweet yellow or red pepper
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3/4 cup slivered almonds, toasted
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DRESSING:
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1/3 cup lemon juice
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1/4 cup olive oil
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1/2 teaspoon paprika
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
Prepare couscous according to package directions using water and olive oil. Fluff with a fork; transfer to a large bowl. Refrigerate until cold, about 30 minutes.
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2.
Add cranberries, green onions, yellow pepper and almonds to couscous. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until serving.
Nutrition Facts
2/3 cup: 170 calories, 7g fat (1g saturated fat), 0 cholesterol, 45mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.
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