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Calico Cranberry Couscous Salad

A simple homemade Dijon dressing jazzes up couscous, dried cranberries and green onions in this tasty salad. We like it chilled or at room temperature. -Rosemarie Matheus of Germantown, Wisconsin
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 cup water
  • 3/4 cup uncooked couscous
  • 1/2 cup dried cranberries
  • 1/2 cup chopped celery
  • 1/2 cup shredded carrot
  • 1/4 cup chopped green onions
  • 1/4 cup slivered almonds, toasted
  • DRESSING:
  • 3 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a small saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork; cool.
  • In a serving bowl, combine the couscous, cranberries, celery, carrot, onions and almonds.
  • In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.
Nutrition Facts
1/2 cup: 171 calories, 5g fat (1g saturated fat), 0 cholesterol, 176mg sodium, 29g carbohydrate (8g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

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