Saturday, September 28, 2013

Couscous and Cranberry Salad

This is a really simple chop and chill salad. It was originally developed for picnics and al fresco meals, but I've recently started to use it for covered dish suppers and winter buffets. There is always a lot going on in my kitchen and various commitments have created a real need for dishes that are fast and simple to prepare. If you lead a busy life and are looking for recipes that will make your life easier, I think you really will enjoy this flavorful salad. Here's the recipe.

Couscous and Cranberry Salad


1 package plain couscous

1 cup dried cranberries

3/4 cup chopped green onions

3/4 cup chopped sweet yellow or red pepper

3/4 cup slivered almonds, toasted

1/3 cup lemon juice

1/4 cup olive oil

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/8 teaspoon pepper


1) Prepare couscous according to package directions. Transfer to a large bowl; fluff with a fork. Cover and refrigerate for 30 minutes or until chilled. Stir in cranberries, onions, yellow pepper and almonds.

2) Whisk lemon juice, oil, paprika, salt and pepper together in a small bowl. Pour dressing over salad and toss to coat. Season with salt and pepper to taste. Cover and refrigerate until serving. Yield: 14 servings.

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You might also enjoy these recipes:

Green Israeli Couscous Salad- Joy the Baker

Corn and Radish Couscous Salad - Simply Life

Basil Couscous Cakes - Deelicious Sweets

Zucchini Couscous Salad - Beloved Green

Tunisian Couscous - The Kitchen Witch

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