Cranberry-Nut Couscous Salad Recipe

4.5 1 10
Cranberry-Nut Couscous Salad Recipe
Cranberry-Nut Couscous Salad Recipe photo by Taste of Home
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Cranberry-Nut Couscous Salad Recipe

Read Reviews
4.5 1 10
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 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
  • DRESSING:
  • 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 using water and olive oil. Fluff with a fork; transfer to a large bowl. Refrigerate until cold, about 30 minutes.
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. Yield: 10 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cranberry-Nut Couscous Salad in Taste of Home February/March 2007, p37

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  • 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
  • DRESSING:
  • 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 using water and olive oil. Fluff with a fork; transfer to a large bowl. Refrigerate until cold, about 30 minutes.
  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. Yield: 10 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cranberry-Nut Couscous Salad in Taste of Home February/March 2007, p37

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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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