Couscous Salad with Dried Cranberries and Pecans  Vegetarian, Cholesterol Free, Good Source of Vitamins A & C Contains Wheat & Nuts, May Contain Eggs Yield: Approximately 6 servings (~3/4 cup each) This festive salad is perfect for the holidays. Try serving over spinach. Ingredients 1 c couscous, dry 3 large carrots, shredded or diced ½ c pecans ½ c dried cranberries ¼ c scallions, finely chopped ¼ c olive oil Juice of 1 lemon 1 tsp ground coriander ½ c parsley 1 tsp sage ¾ tsp salt, kosher Instructions 1. Cook couscous according to package instructions. Allow to cool completely. 2. Whisk together oil, lemon, coriander, parsley, sage, and salt to make a dressing. 3. Combine couscous, carrots, pecans, and cranberries. Drizzle dressing over the top. Toss gently to coat. Garnish with scallions. Nutrition Facts (per serving) 260 calories, 15 g fat, 2 g saturated fat, 0 mg cholesterol, 250 mg sodium, 30 g carbohydrates, 3 g fiber, 8 g sugar, 4 g protein, 85% DV of Vitamin A, 20% DV of Vitamin C, 3% DV of Calcium, 6% DV of Iron |
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