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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Northumberland, New York, Carol Miller sent the recipe for this satisfying salad with its interesting mix of good for you ingredients. 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 oil |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup slivered almonds, toasted |
Directions:
1. In a large 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.
2. In a large 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; toss to coat. Cover and refrigerate. Just before serving, stir in almonds. Yield: 6 servings.
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