Calico Cranberry Couscous Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A simple homemade Dijon dressing jazzes up couscous, dried cranberries and green onions in this tasty salad. We like it chilled or at room temperature. -Rosemarie Matheus of Germantown, Wisconsin Ingredients:
1 cup water |
3/4 cup uncooked couscous |
1/2 cup dried cranberries |
1/2 cup chopped celery |
1/2 cup shredded carrot |
1/4 cup chopped green onions |
1/4 cup slivered almonds, toasted |
dressing: |
3 tablespoons red wine vinegar |
1 tablespoon olive oil |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a small saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork; cool.
2. In a serving bowl, combine the couscous, cranberries, celery, carrot, onions and almonds.
3. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled. Yield: 6 servings.
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