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Couscous Salad


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. 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.

Photo of Couscous Salad
Prep time: 15 minutes
Makes: 5 cups
Nutrition Facts: View Label


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)


  1. Wash hands with soap and water.
  2. Put the couscous and cranberries in a large bowl.
  3. Pour boiling water over the mixture. Cover and let stand until just warm, about 10 minutes. Fluff with a fork to separate.
  4. Add dressing and mix lightly.
  5. Add the rest of the ingredients and toss lightly to mix.
  6. Refrigerate leftovers within 2 hours.


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

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