Cranberry Couscous Salad
Fruity and nutty, fresh and delicious, this Cranberry Couscous Salad is a delightfully different side dish that’s easy to make and pairs well with pork, chicken, or turkey.
Servings: 8 Servings
Calories: 231kcal
Equipment
Ingredients
- One 15 ounce can chicken broth
- ½ cup dried cranberries
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- 1 1/2 cup uncooked couscous
- ½ cup pecan pieces
- 1/4 cup chopped green onions about 3 medium
- 1-2 tablespoons chopped fresh mint leaves
Dressing:
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/4 cup vegetable oil
Instructions
- In a medium sized saucepan, heat the broth along with the dried cranberries, cinnamon, cardamom, and cumin. Bring this mixture to a boil, then remove from the heat and stir in the couscous. Cover the pan with the lid and allow the couscous to sit for 10-15 minutes. Meanwhile, place the pecans on a small baking sheet and place under the broiler for a minute or two to toast, watching very carefully so the nuts don’t burn. Once toasted, set aside.
- Move the couscous to a serving bowl, taking time to break up any clumps that may have formed and refrigerate until chilled, about 30 minutes.
- Before it's time to serve, whisk together the vegetable oil, apple cider vinegar and honey to make the dressing.
- Fluff the couscous with a fork to break up any chunks. Add the toasted pecans, green onions and mint leaves. Pour the dressing over the salad and toss to coat.
Notes
This salad can be served warm or cold, but I prefer it cold, so that’s how I’ve written the instructions. If you decide to serve warm, skip Step 2.
Nutrition
Serving: 1g | Calories: 231kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 222mg | Fiber: 2g | Sugar: 12g