Couscous Salad
This salad is as pretty as it is tasty. It’s even better the next day—the cucumbers are still crunchy, and the flavors have blended together nicely.
Average Cost: $11.93 
Prep Time: 15 minutes 
Average Cook Time: N/A 
Average Servings: 4 Recipe Source: FoodHero.org
Ingredients
- 3/4 Cup dry couscous
- 1/3 Cup dried cranberries
- 1 Cup boiling water
- 1/2 Cup low-fat Italian Salad Dressing
- 1 Cucumber, peeled, seeded and diced (about 1 cup)
- 2 Green onions, sliced (about 4 Tablespoons)
- 3/4 Cup frozen peas, thawed
- 1/4 Cup chopped toasted pecans (or other nuts)
Directions
Step 1
Place the couscous and cranberries in a large bowl.
Step 2
Pour boiling water over the mixture; cover and let stand until just warm, about 10 minutes. Fluff with a fork to separate.
Step 3
Add dressing and mix lightly.
Step 4
Add the rest of the ingredients and toss lightly to mix.
Step 5
Serve immediately. Refrigerate any leftovers within 2 hours.
Utensils Needed
- Large bowl
- Liquid measuring cup
- Fork
- Measuring cups
- Mixing spoons
NUTRITION FACTS
Serving Size: 1 Cup
| Nutrients | Amount |
|---|---|
| Calories | 230 |
| Total Fat | 0.5 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 210 mg |
| Total Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Total Sugars | 11 g |
| Added Sugars | 5 g |
| Protein | 5 g |