Skip to main content

Couscous Salad

A light and colorful salad combining sweet cranberries, crunchy pecans and fresh vegetables with couscous pasta.
Large bowl of a vegetable packed Couscous Salad.
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

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Put the couscous and cranberries in a large bowl.
  4. Pour boiling water over the mixture. Cover and let stand until just warm, about 10 minutes. Fluff with a fork to separate.
  5. Add dressing and mix lightly.
  6. Add the rest of the ingredients and toss lightly to mix.
  7. 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.

Comments

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

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. 

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

You might also like...

Recipes A to Z (without photos)

Tuna Veggie Melt
Plate of english muffins topped with a tuna mix and cheese.

Tuna Veggie Melt

A quick and satisfying meal that uses English muffins topped with melted cheddar cheese.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 Muffin Halves
Chicken and Black Bean Salsa Burritos
Bean and chicken mix wrapped in flour tortillas and tin foil shown on plates.

Chicken and Black Bean Salsa Burritos

Tortillas are rolled around a flavorful filling of beans, spices and chicken. Kids and adults will love them for a quick and tasty breakfast, lunch or dinner!
Prepare:
20 minutes
Cook:
30 minutes
Makes:
4 Burritos
Carrot Raisin Salad
Photo of Carrot Raisin Salad

Carrot Raisin Salad

Quick and easy side dish with a creamy and flavorful dressing. Only 4 ingredients and ready in 15 minutes!
Prepare:
15 minutes
Makes:
2 ½ Cups
Savory Sweet Potatoes
Heavily seasoned cubed sweet potatoes.

Savory Sweet Potatoes

A sweet and savory dish with hearty sweet potatoes and Italian seasonings. Ready in under an hour.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
2 ½ cups
Easy Skillet Chili
Small bowl of chili with beans, ground meat and vegetables.

Easy Skillet Chili

Creamy beans, plenty of spices and chopped tomatoes make a great chili in under an hour!
Prepare:
5 minutes
Cook:
45 minutes
Makes:
7 cups
Whole-Wheat Yogurt Rolls
Platter of golden whole-wheat rolls.

Whole-Wheat Yogurt Rolls

Warm and toasty rolls in 30 minutes with only 4 ingredients.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
10 Rolls
Was this page helpful to you?