Couscous Salad

Name: Couscous Salad
Prep time: 15 minutes
Yield: 5 cups
Ingredients: ¾ cup dry couscous⅓ cup dried cranberries1 cup boiling water½ cup low-fat Italian salad dressing1 cucumber; peeled; seeded and diced (about 1 cup)2 green onions; sliced¾ cup peas (fresh; frozen; or canned; drained and rinsed) (see Notes)¼ cup chopped toasted pecans (or other nuts)

A light and colorful salad combining sweet cranberries, crunchy pecans and fresh vegetables with couscous pasta.

Video

Prep time: 15 minutes
Makes: 5 cups
Nutrition Facts: View label

Ingredients

¾ cup dry couscous

⅓ cup dried cranberries

1 cup boiling water

½ cup low-fat Italian salad dressing

1 cucumber, peeled, seeded and diced (about 1 cup)

2 green onions, sliced

¾ cup peas (fresh, frozen, or canned, drained and rinsed) (see Notes)

¼ cup chopped toasted pecans (or other nuts)

Directions

Wash hands with soap and water.
Put the couscous and cranberries in a large bowl.
Pour boiling water over the mixture. Cover and let stand until just warm, about 10 minutes. Fluff with a fork to separate.
Add dressing and mix lightly.
Add the rest of the ingredients and toss lightly to mix.
Refrigerate leftovers within 2 hours.

Notes

Cook frozen peas according to package directions or to 165 degrees F.
To toast nuts, spread on a baking sheet or pan and heat in a 350 degree F oven for about 10 minutes, depending on the size of the nuts. Watch closely to avoid scorching.
Salad may be refrigerated for up to a day after adding the dressing. When ready to serve, add the vegetables and nuts.
What is Couscous? Couscous is small pellets that are usually shaped from a wheat flour mixture, then pre-cooked and dried. It can be found in many bulk food sections and in packages along the pasta aisle. Try whole-grain couscous.

Featured in a Food Hero Monthly

Comments

Submitted by FHteam on Thu, 01/30/2020 - 12:13

Josephine County 5th graders Kids Tasting Comments for Couscous Salad:

I love everything about it, I will eat it anytime. It is amazing
This is a truly delicious recipe. It is not too sweet, but it’s got a kick of spice to it. I feel like the texture is elegant and soft.
I would love if this was served in our school cafeteria. I love the way it smells, tastes, looks and crunch. I think this should be kid approved

Submitted by Killer Tomato on Thu, 03/19/2015 - 12:03

This salad is as pretty as it is tasty. It's even better the next day -- the cukes are still crunchy, and the flavors have blended together nicely.

Submitted by Claire on Tue, 04/01/2014 - 11:28

Yummy! This is my "go to" lunch recipe.

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