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.
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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 |