Couscous Salad
Leer en Español
Prep time:
15 minutes
Cook time:
none
Servings:
5 cups
Quick Tips
To toast nuts, spread on a baking sheet or pan and heat in a 350 degree 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; then near serving time, toss with vegetables and nuts.
Couscous Salad
Leer en Español
Ingredients:
- 3/4 cup dry couscous
- 1/2 cup dried cranberries
- 1 cup boiling water
- 1/2 cup low fat Italian Salad Dressing
- 1 cucumber, peeled, seeded and diced (about 1 cup)
- 2 green onions, sliced
- 3/4 cup frozen peas, thawed
- 1/4 cup toasted pecans, chopped
Directions:
1. Place the couscous and cranberries in a large bowl.
2. Pour boiling water over the mixture; cover and let stand until just warm. Fluff with a fork to separate.
3. Add dressing and mix lightly.
4. Wash and prepare vegetables and chop nuts.
5. Add to salad and toss lightly to distribute.
Refrigerate leftovers within 2 hours.
Quick Tips
To toast nuts, spread on a baking sheet or pan and heat in a 350 degree 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; then near serving time, toss with vegetables and nuts.
Prep time:
15 minutes
Cook time:
none
Servings:
5 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
