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Couscous Salad Nutritional Facts
Makes:
5 cups
Prep time:
15 minutes

Ingredients

¾ cup dry couscous
½ cup dried cranberries
1 cup boiling water
½ cup low fat Italian Salad Dressing
1 cucumber, peeled, seeded and diced (about 1 cup)
2 green onions, sliced
¾ cup frozen peas, thawed
¼ 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.
  6. Refrigerate leftovers within 2 hours.

Notes

  • 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.
  • What is Couscous? Couscous is small precooked pellets shaped from wheat flour or sometimes other grains. It can be found in many bulk food sections and in packages along the pasta aisle. Try whole grain couscous.

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer.  2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.