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Couscous Salad with Dried Cranberries & Pecans

posted Dec 2, 2014, 2:18 PM by Rachel Griffin   [ updated Jun 30, 2015, 6:55 AM by Julia Quam ]
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.

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

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