CRANBERRY-COUSCOUS SALAD
Add some Mediterranean flavor to your dinner with this couscous, nuts and cranberry salad made using Progresso® chicken broth - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled.
- In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and mint; toss well. Serve at room temperature or chilled.
Nutrition Facts : Calories 302, Carbohydrate 34 g, Fat 3, Fiber 3 1/2 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 218 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Souleymane Diagouraga
[email protected]This salad is a great way to use up leftover couscous. I added some chopped cucumber and red onion to mine, and it was delicious.
Alina Melchor
[email protected]I'm always looking for new and interesting salad recipes, and this one definitely fits the bill. The couscous is a great base, and the cranberries and feta add a nice touch of sweetness and saltiness. I also love the addition of the mint, which gives
Leigh Margaux Pangan
[email protected]This salad was a huge hit at my last party! The combination of the sweet cranberries, the tangy feta, and the nutty couscous was just perfect. I also loved the addition of the fresh mint, which added a nice pop of color and flavor.