Friday, October 16, 2009

Cranberry-Nut Couscous Salad

Cranberry-Nut Couscous Salad

Prep: 25 min + chilling

1 package (10 oz) plain couscous (I used whole wheat couscous with mine)
1 cup dried cranberries
3/4 chopped green onions
3/4 chopped sweet yellow or red pepper
3/4 cup slivered almonds, toasted
(*I added about 1/2 of a tomato, diced)
1/3 cup lemon juice
1/4 cup olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper

*You can also try using quinoa (pronounced "keen-waw") instead of couscous. It has a lighter flavor, but its still good. Plus, its a really healthy whole grain.
(pictured with quinoa)

Prepare couscous according to package. Transfer to large bowl; fluff with a fork. Cover and refrigerate for 30 minutes or until chilled
Stir in cranberries, onions, yellow pepper and almonds. In a small separate bowl whisk the lemon juice, oil, paprika, salt and pepper; pour over salad and toss to coat. Cover and refrigerate until serving. Yeild: 14 servings

Nutrition Facts: 1/2 cup equals 170 calories, 7 g fat (1 g sat. fat), 0 cholesterol, 45 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein.

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