Fruity Couscous Salad

Kitchen Tested
  • Yield 10 to 12 servings

Cranberries, carrots, cucumbers and almonds dress up plain couscous.


2 cups canned fat-free chicken broth
2 cups couscous
1/2 cup dried tart cherries or dried cranberries
2/3 cup coarsely chopped carrots
1 cup chopped unpeeled cucumber
1 bunch green onions, chopped
1/4 cup pine nuts or slivered almonds, toasted, optional
3 tablespoons seasoned rice vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
Salt and pepper


  1. Boil broth in a medium saucepan then stir in couscous. Remove from heat and let stand for 5 minutes (covered) until fluffing with a fork. Let stand an additional 10 minutes (uncovered).
  2. Toss couscous with dried fruit, carrots, cucumber, green onions and pine nuts.
  3. Whisk vinegar, olive oil and mustard in a small bowl. Pour of salad and toss, then refrigerate or serve at room temperature




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