Cranberry Couscous Salad with Almonds

Cranberry Couscous Salad with Almonds

In the spirit of Thanksgiving, I'd like to share one of my favorite recipes.  I like to bring this to potluck lunches/dinners, Thanksgiving or even Christmas.  It is so simple and it was recently a hit at our office Thanksgiving potluck.

Ingredients you'll need:

1 Cup Water

¾ cup uncooked couscous

¾ cup dried cranberries

½ cup chopped carrots

¼ cup thinly sliced green onions

3 Tablespoons balsamic vinegar

1 Tablespoon olive or canola oil

2 teaspoons Dijon mustard

½ tsp salt

Pinch pepper

¼ cup slivered almonds, toasted

To prepare couscous:
In a saucepan, bring water to a boil.  Stir in couscous.  Remove from heat; cover and let stand for 5 minutes.  Fluff with fork.  Cool for 10 minutes.

To prepare dressing:
Combine vinegar, oil, mustard, salt and pepper in a small bowl.

For Salad:
In a bowl, combine couscous, cranberries, carrots, and green onions.  Pour dressing over couscous and mix well.  Refrigerate before serving.  Add almonds just before serving.

Voila!  Cranberry Couscous Salad with Almonds – Give it a try and I hope you and your guests enjoy it!


Lauren Dauzat Headshot
Author:
Phone: 832-573-3610
Dated: November 21st 2012
Views: 1,750
About Lauren: After completing her Bachelor of Science in Interior Design, with a Minor in Art, at Stephen F. Aust...

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