Couscous Salad
Notes
Video
Recipe Notes
- 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; 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.
Ingredients
¾ cup dry couscous
1/3 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 chopped toasted pecans (or other nuts)
Directions
- Wash hands with soap and water.
- Place the couscous and cranberries in a large bowl.
- Pour boiling water over the mixture; cover and let stand until just warm, about 10 minutes. Fluff with a fork to separate.
- Add dressing and mix lightly.
- Add the rest of the ingredients and toss lightly to mix.
- Refrigerate leftovers within 2 hours.
Notes
- 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; 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.
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: