Cranberry-Nut Couscous Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
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If you're looking for something a little different to take to a carry-in dinner, try this pretty salad featuring couscous, dried cranberries and almonds. It's easy to make and good for you, too! âJean Ecos Hartland, Wisconsin Ingredients:
1 package (10 ounces) plain couscous |
1 cup dried cranberries |
3/4 cup chopped green onions |
3/4 cup chopped sweet yellow or red pepper |
3/4 cup slivered almonds, toasted |
1/3 cup lemon juice |
1/4 cup olive oil |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Prepare couscous according to package directions. Transfer to a large bowl; fluff with a fork. Cover and refrigerate for 30 minutes or until chilled.
2. Stir in the cranberries, onions, yellow pepper and almonds. In a small bowl, whisk the lemon juice, oil, paprika, salt and pepper; pour over salad and toss to coat. Cover and refrigerate until serving. Yield: 14 servings.
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