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Cranberry-Nut Couscous Salad

 Cranberry-Nut Couscous Salad
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
14 ServingsPrep: 25 min. + chilling

Ingredients

  • 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

Directions

  • Prepare couscous according to package directions. Transfer to a large
  • bowl; fluff with a fork. Cover and refrigerate for 30 minutes or
  • until chilled.
  • 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 equals 170 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 45 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch,

2 of 2

Cranberry-Nut Couscous Salad (continued)

Nutritional Facts: 1/2 fruit.