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Couscous Salad

Notes

Recipe Notes

  • To toast nuts, spread on a baking sheet or pan and heat in a 350 degree 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; then near serving time, toss with vegetables and nuts.
  • What is Couscous? Couscous is small precooked pellets shaped from wheat flour or sometimes other grains. It can be found in many bulk food sections and in packages along the pasta aisle. Try whole grain couscous.
Video

Ingredients

¾ cup dry couscous
½ 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 frozen peas, thawed
¼ cup toasted pecans, chopped

Instructions

  1. Place the couscous and cranberries in a large bowl.
  2. Pour boiling water over the mixture; cover and let stand until just warm. Fluff with a fork to separate.
  3. Add dressing and mix lightly.
  4. Wash and prepare vegetables and chop nuts.
  5. Add to salad and toss lightly to distribute.
  6. Refrigerate leftovers within 2 hours.

Notes

  • To toast nuts, spread on a baking sheet or pan and heat in a 350 degree 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; then near serving time, toss with vegetables and nuts.
  • What is Couscous? Couscous is small precooked pellets shaped from wheat flour or sometimes other grains. It can be found in many bulk food sections and in packages along the pasta aisle. Try whole grain couscous.
Photo of Couscous Salad
Prep time: 15 minutes
Makes: 5 cups
Nutrition Facts: View Label

Comment

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

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. 

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