Back

Cranberry Couscous Salad - Lunch Version

Plan This Recipe Print

Cranberry Couscous Salad - Lunch Version

Kelly
The Cook
8 Servings
12 Ingredients
5 Comments

Fluffy pearls of couscous are combined with tart cranberries, crunchy vegetables and sliced almonds in a tangy balsamic mustard dressing for a healthy and satisfying lunch. The bold flavors and fun textures of this Cranberry Couscous Salad make it a meal you'll definitely want to have tucked away in the freezer to enjoy often.

8 Servings
12 Ingredients
5 Comments

Ingredients

  • 1 cup Water
  • ¾ cups CousCous
  • ¾ cups Cranberries, Dried
  • ½ cups dice Carrot
  • ½ cups dice Celery
  • ½ cups dice Cucumber
  • ¼ cups slice Green Onion (Scallion)
  • 3 tablespoons Balsamic Vinegar
  • 1 tablespoon Olive Oil
  • 2 teaspoons Dijon Mustard
  • ⅛ teaspoons Black Pepper
Serving Day Ingredients
  • ¼ cups Almonds, Sliced

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a saucepan, bring the water to a boil. Stir in couscous.
  2. 7913073 Upgrade to a paid membership 8709 to unlock all instructions 48823
  3. 8841238 Upgrade to a paid membership 12337 to unlock all instructions 31581
  4. 818129 Upgrade to a paid membership 40947 to unlock all instructions 88658
  5. 9523527 Upgrade to a paid membership 15816 to unlock all instructions 43560
  6. 5081592 Upgrade to a paid membership 39312 to unlock all instructions 36808
  7. 5347168 Upgrade to a paid membership 31723 to unlock all instructions 22555
  8. 889900 Upgrade to a paid membership 85840 to unlock all instructions 80411

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 9111745 Upgrade to a paid membership 18584 to unlock all instructions 75276
  3. 3861090 Upgrade to a paid membership 52351 to unlock all instructions 77372
  4. 1764649 Upgrade to a paid membership 98768 to unlock all instructions 21167
  5. 4917288 Upgrade to a paid membership 33656 to unlock all instructions 95175

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a saucepan, bring the water to a boil. Stir in couscous.
  2. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.
  3. Set aside to cool for 10 minutes.
  4. In a separate bowl, combine cranberries, carrots, celery, cucumber, green onions and couscous.
  5. In a small bowl combine vinegar, oil, mustard and pepper.
  6. Pour dressing over the top of couscous mixture and mix well.
  7. Cover and refrigerate.
  8. Stir in almonds just before serving.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 1/2 cup
Amount Per Serving
Calories
152
Total Fat
3g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
Sodium
45mg
Total Carbohydrates
27g
Fiber
2g
Sugar
12g
Protein
3g
WW Freestyle
6

5 Comments

Join the discussion
  1. This sounds delicious. Doesn’t the texture of the cucumber change after it has been frozen? I would think it would be mushy.

    1. The texture does change a bit – some people are bothered by it and some aren’t. It’s not really “mushy” but it isn’t crisp like a fresh cucumber would be.