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Cranberry-Nut Couscous Salad Recipe

Cranberry-Nut Couscous Salad Recipe

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
TOTAL TIME: Prep: 25 min. + chilling YIELD:14 servings


  • 1 package (10 ounces) plain couscous
  • 1 cup dried cranberries
  • 3/4 cup chopped green onions
  • 3/4 cup chopped sweet yellow or red pepper
  • 3/4 cup slivered almonds, toasted
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • 1. Prepare couscous according to package directions. Transfer to a large bowl; fluff with a fork. Cover and refrigerate for 30 minutes or until chilled.
  • 2. Stir in the cranberries, onions, yellow pepper and almonds. In a small bowl, whisk the lemon juice, oil, paprika, salt and pepper; pour over salad and toss to coat. Cover and refrigerate until serving. Yield: 14 servings.

Nutritional Facts

1/2 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.

Reviews for Cranberry-Nut Couscous Salad

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ndpiglet User ID: 6748885 92449
Reviewed Jun. 23, 2012

"I have made this salad many times. It is pretty, colorful, and tastes great. Simple to make and easy to take for picnics or potlucks. A very light dish. You just want more and more!"

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