Cranberry-Nut Couscous Salad

Total Time Prep: 25 min. + chilling
Yield 10 servings
Test Kitchen Approved
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

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

  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.

Nutrition Facts

2/3 cup: 170 calories, 7g fat (1g saturated fat), 0 cholesterol, 45mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

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
Recipe Creator

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