Español Grow This

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.
Featured in a Food Hero Monthly

Comments

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

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

You might also like...

Recipes A to Z (without photos)

Morning Muffins
Golden muffins with raisins served with a glass of milk.

Morning Muffins

These carrot-filled morning muffins with crunchy nuts, warm cinnamon flavor and whole-grain oats are a satisfying breakfast or on-the-go snack.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
12 muffins
Mashed Parsnips and Potatoes
Bowl of seasoned and mashed parsnip and potato.

Mashed Parsnips and Potatoes

Hearty, buttery root vegetables mashed with creamy yogurt and seasoned with garlic.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
3 cups
Maple Glazed Turnips
Baking dish filled with sweet potatoes and turnips sprinkled with cinnamon.

Maple Glazed Turnips

A warm and flavorful dish that combines maple and cinnamon with hearty root vegetables.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
4 Cups
Corn Pancakes
Round, golden corn pancakes displayed on a skillet and plate.

Corn Pancakes

A delicious savory alternative to traditional pancakes.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 6-inch pancakes
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
Roasted Tomatoes
Roasted tomato halves and herbs with a small amount of liquid in the bottom of the baking dish.

Roasted Tomatoes

Rich and flavorful roasted tomatoes with garlic and your favorite fresh or dried herbs.
Prepare:
10 minutes
Cook:
30 to 45 minutes
Makes:
2 ½ to 3 cups