Save on Pinterest

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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.
Nutrition Facts
1/2 cup: 199 calories, 6g fat (1g saturated fat), 0 cholesterol, 247mg sodium, 33g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • vbarber30
    Nov 29, 2008

    This is one of the best recipies for couscous I have ever tried.