Couscous, Cranberry, and Feta Salad Recipe -
Couscous, Cranberry, and  Feta Salad Recipe
  • READY IN 15 mins

Couscous, Cranberry, and Feta Salad

Recipe by  

"This recipe is great hot or cold. I invented it in grad school when I had no time to cook. It's a quick and easy one dish recipe. I use it as a side dish for nice meals or a full meal for lunch. You can make it in 5 minutes or less and eat immediately. For extra protein you can add chicken breast."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins

    15 mins


  1. Place the couscous and cranberries in a heatproof bowl. Pour in the boiling water, and stir with a fork. Cover the bowl with plastic wrap, and set aside 5 to 10 minutes.
  2. Fluff the couscous with a fork, and fold in the cucumber and feta cheese. Season to taste with balsamic vinaigrette and salt.
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Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2008

This was delicious and very flavorful! I tripled it and used whole wheat couscous and reduced fat feta. I ate it warm for lunch and served it cold for a side at a BBQ. Perfect both ways. I didn't have dressing so I just did 2 parts olive oil to like 1.5 parts balsamic vinegar and a couple cloves of minced garlic. This was pretty garlicky so I wouldn't suggest you doing that unless you don't have dressing :) Thanks for a truly great recipe ~ this will be a staple this summer.

Most Helpful Critical Review
Aug 14, 2008

overall I enjoyed this dish. The combination of feta and cranberries is wonderful however I did not care for the balsamic dressing. Next time i may try some olive oil and maybe a splash of lemon instead of the balsamic

Aug 13, 2009

Very wonderful flavor. You need to cut the water in half though, it should be a 1:1 ratio between cous cous and water, even with the dried cranberries. Also, I subbed cropped spinach for cucumbers and it was delicious.

Feb 04, 2009

Delicious!! I used Trader Joe's Harvest Grains blend with Israeli couscous, orzo, baby garbanzos, and red quinoa. I added walnuts for a little more protein, and used just a splash of olive oil and balsamic vinegar.

Nov 30, 2010

This was a really nice side dish to have with some chicken. Next time I will add a bit more balsamic and serve it alongside a lamb main as I think the flavours would meld together nicely.

Aug 16, 2010

Tasty! My balsamic vinaigrette recipe called for basil, but I used mint instead.

Nov 17, 2009

Delicious, super easy and colorful. Made about 6 times the recipe with one large cucumber. That was enough cuke for us. Used fat free feta (about 8 oz.) and 3T lemon infused olive oil and 1T pomegranate balsamic vinegar. The pomegranate blended with the cranberry and the lemon gave it a punch. Added 1/2 cup toasted pecans for crunch. Will be on my "make again" list.

Apr 12, 2010

So great and so easy. I didn't have cucumbers so I used edemame to give it a little protein. Very good!


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  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 364 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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