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:


  • 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)


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


Serving Size: 1 Cup

Total Fat0.5 g
Saturated Fat0 g
Cholesterol0 mg
Sodium210 mg
Total Carbohydrates35 g
Dietary Fiber4 g
Total Sugars11 g
Added Sugars5 g
Protein5 g