cranberry couscous salad. Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Remove broth from heat and stir in couscous. Remove from heat; stir in couscous.
Fluff with a fork; transfer to a large bowl.
Add cranberries, green onions, yellow pepper and almonds to couscous.
Pair this cinnamon-scented side with grilled chicken or lamb.
You can have cranberry couscous salad using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of cranberry couscous salad
- Prepare 1 cup of couscous.
- It's 1 cup of dried cranberries.
- It's 2 cup of boiling water.
- It's 1 large of cucumber, diced.
- It's 1/3 cup of crumbled feta cheese.
- It's 1 cup of chopped spinach.
- You need 2 1/2 tbsp of balsamic vinaigrette dressing.
Remove from heat, and stir in couscous. Fluff with a fork; let cool, uncovered. Whisk oil and vinegar; pour vinaigrette over couscous. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous.
cranberry couscous salad instructions
- Place couscous and cranberries in a heat proof bowl. Add boiling water. Cover and seal with plastic wrap or tightly fitting lid. Let sit for 10 minutes or until the water is absorbed..
- Fluff couscous with a fork. Mix in the remaining ingredients..
- Serve warm or cold..
Toast The Pecans For the Cranberry Orange Israeli Couscous Salad This step is very easy to do while the couscous is cooking, which will also save you time. Place the chopped pecans (or walnuts) in a dry skillet on medium heat. Continue to cook and stir occasionally, until you can begin to smell them. Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Today, instant couscous is widely available, and cooks around the world have embraced couscous as a side dish and salad base.
