Best Calico Cranberry Couscous Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CALICO CRANBERRY COUSCOUS SALAD



Calico Cranberry Couscous Salad image

A simple homemade Dijon dressing jazzes up couscous, dried cranberries and green onions in this tasty salad. We like it chilled or at room temperature. -Rosemarie Matheus of Germantown, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

1 cup water
3/4 cup uncooked couscous
1/2 cup dried cranberries
1/2 cup chopped celery
1/2 cup shredded carrot
1/4 cup chopped green onions
1/4 cup slivered almonds, toasted
DRESSING:
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork; cool., In a serving bowl, combine the couscous, cranberries, celery, carrot, onions and almonds. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

CALICO CRANBERRY COUSCOUS SALAD RECIPE



Calico Cranberry Couscous Salad Recipe image

A simple homemade Dijon dressing jazzes up couscous, dried cranberries and green onions in this tasty salad. We like it chilled or at room temperature. -Rosemarie Matheus of Germantown, Wisconsin

Provided by @MakeItYours

Number Of Ingredients 13

1 cup water
3/4 cup uncooked couscous
1/2 cup dried cranberries
1/2 cup chopped celery
1/2 cup shredded carrot
1/4 cup chopped green onions
1/4 cup slivered almonds, toasted
DRESSING:
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork; cool.
  • In a serving bowl, combine the couscous, cranberries, celery, carrot, onions and almonds.
  • In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.
  • Yield: 6 servings.
  • Originally published as Calico Cranberry Couscous Salad in Light & Tasty
  • October 2005, p33
  • Print
  • Add to Recipe Box
  • Email a Friend

Related Topics