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Cranberry Couscous Salad

By: Carol Miller

"From Northumberland, New York, Carol Miller sent the recipe for this satisfying salad with its interesting mix of good for you ingredients."

Rate/Review | Read Reviews (34)

1,317 Saves

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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 or canola oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted

Directions

In a 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 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; mix well. Cover and refrigerate. Just before serving, stir in almonds.

Footnotes

Nutritional Analysis: One serving (1/2 cup) equals 199 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 247 mg sodium, 33 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.