Cranberry Couscous Salad - Lunch Version
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.
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
- ¼ cups Almonds, Sliced
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- In a saucepan, bring the water to a boil. Stir in couscous.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a saucepan, bring the water to a boil. Stir in couscous.
- Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.
- Set aside to cool for 10 minutes.
- In a separate bowl, combine cranberries, carrots, celery, cucumber, green onions and couscous.
- In a small bowl combine vinegar, oil, mustard and pepper.
- Pour dressing over the top of couscous mixture and mix well.
- Cover and refrigerate.
- 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 discussionOh delish!!! I’m going to try this one, and I think I’ll try it with Quinoa instead of couscous!! Thanks!!
Looks delish!We’d love for you to share your recipes with us atSimply Delish Saturday
Hey! Just stopping by to let you know I featured you on savory sunday!! Have a great week!
This sounds delicious. Doesn’t the texture of the cucumber change after it has been frozen? I would think it would be mushy.
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.