Cranberry Couscous Salad- Lunch Version

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Cranberry Couscous Salad- Lunch Version

Kelly
The Cook
8 Servings
12 Ingredients
3 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
3 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

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. 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. Divide couscous mixture between indicated number of quart freezer storage bags.
  6. In a small bowl combine vinegar, oil, mustard and pepper.
  7. Divide dressing between indicated number of pint freezer storage bags.
  8. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

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. Transfer couscous mixture to serving bowl.
  3. Knead bag of dressing, then pour over top of couscous.
  4. Stir to combine.
  5. Refrigerate until serving. Top with almonds right before serving.

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 cup
Amount Per Serving
Calories
140
Total Fat
3.5g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
Sodium
45mg
Total Carbohydrates
24g
Fiber
2g
Sugar
10g
Protein
3g
WW Freestyle
5
Diabetic Exchanges: 1 Fat
1 Fruit
0 Milk
0 Other Carb
1 Starch
0 Veg
0 Lean Meat

3 Comments

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