Couscous Salad With Dried Cranberries and Pecans
- Total Time
- 30 minutes, plus 1 day's refrigeration
- Rating
- Comments
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Ingredients
- 1cup couscous, preferably whole wheat
- Salt
- 2large carrots, grated
- ½cup chopped pecans
- ½cup chopped dried cranberries
- ¼cup chopped scallions
- ¼cup olive oil, or more as needed
- Grated zest and juice of 1 lemon, or more juice as needed
- 1teaspoon coriander
- Pinch of cayenne, or to taste
- Black pepper
- ½cup chopped fresh parsley
- 1tablespoon chopped fresh sage, or 1 teaspoon dried
Nutritional analysis per serving (4 servings)
449 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 58 grams carbohydrates; 11 grams dietary fiber; 18 grams sugars; 7 grams protein; 379 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the couscous in a small pot and add 1½ cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
- Step 2
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. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
- Step 3
Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.
Private Notes
Comments
Made this salad with quinoa and it is awesome. I mistaken the couscous with quinoa an didn't feel like going back to the store for the correct item, so lesson learned, now I know how to fix this with the couscous. )
I roasted 1.5 lbs of halved brussel sprouts for 20 mins at 425 F (with olive oil, salt, and pepper) and then tossed with 1 Tbsp balsamic and 1 Tbsp honey. Fantastic addition to add a bit more greens! I also used pistachios instead of pecans because that was what I had and it was delicious.
I replaced the coriander and sage with ras el hanout and added about a teaspoon of agave. Instead of cranberries I used chopped dates and barberry. It was great warm and better cold the next day.
Only thing I changed was cooking the couscous in chicken brother and it was fantastic!
This is a wonderful recipe. Quick, easy, healthy and versatile. Delicious and loved by everyone.
What size couscous does the recipe call for?
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