Couscous Salad

Video

Prep time: 15 minutes
Makes: 5 cups
Nutrition Facts: View label

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)

Wash hands with soap and water.
Put 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.

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.

Featured in a Food Hero Monthly

Submitted by Claire on Tue, 04/01/2014 - 11:28

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

Submitted by Killer Tomato on Thu, 03/19/2015 - 12:03

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.

Submitted by FHteam on Thu, 01/30/2020 - 12:13

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