easy as:

Couscous Salad

Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
none

Fork

Servings:
5 cups

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.

easy as:

Couscous Salad

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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.

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.

Get Nutrition Info
Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
none

Fork

Servings:
5 cups