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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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    10 servings

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.
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.

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Reviews

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Average Rating:
  • ndpiglet
    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!