Fruity Couscous Salad

Fruity Couscous Salad
  • PREP TIME
    15 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    15 mins
  • SERVING
    8 People
  • VIEWS
    196

This vibrant and nourishing salad transforms humble couscous into a delightful medley of textures and flavors. Infused with the sweetness of dried fruits and the subtle zest of scallions, it's a perfect side dish or light meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    38 g
  • Fiber
    4 g
  • Protein
    6 g
  • Saturated Fat
    0 g
  • Sodium
    6 mg
  • Sugar
    13 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 5 mins In a heatproof bowl, place the couscous. Pour the boiling orange juice over the couscous. Gently stir to combine, then cover the bowl tightly and let it stand for 5 minutes to allow the couscous to absorb the liquid and become fluffy.

Image Step 02
02 Step

Recipe View 1 mins While the couscous is resting, plump the cranberries: In a microwave-safe bowl, cover the dried cranberries with water. Microwave on high power for 1 minute, then drain the water thoroughly. This step helps to rehydrate the cranberries, making them softer and juicier.

Image Step 03
03 Step

Recipe View 2 mins Fluff the couscous with a fork to separate the grains. Add the plumped cranberries, toasted almonds, chopped dried apricots, and sliced scallions to the couscous. Sprinkle with cumin, and season with salt and pepper to your liking. Toss all ingredients together gently until well combined.

Image Step 04
04 Step

Recipe View 30 mins Serve the salad at room temperature or chilled. For optimal flavor, allow the salad to sit for at least 30 minutes before serving to allow the flavors to meld together.

Toasting the almonds enhances their nutty flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden.
For a tangier flavor, add a tablespoon of lemon juice or orange zest to the salad.
This salad can be prepared ahead of time and stored in the refrigerator for up to 2 days. Toss gently before serving.

Celia Goodwin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 65 Ratings)
Total Reviews: (8)
  • Dean Wintheiser

    This is a great base recipe. I've experimented with different dried fruits and nuts, and they all taste delicious.

  • Jaron Quigley

    I loved the substitution of orange juice for water! It added a lovely citrus note that really brightened up the salad.

  • Jackeline Auer

    So easy to make and packed with flavor. I'll definitely be making this again.

  • Murray Beier

    I added a handful of chopped parsley, and it was a fantastic addition!

  • Cristina Bailey

    I used quinoa instead of couscous, and it worked great!

  • Ashly Corwin

    Toasting the almonds made a huge difference in the texture and flavor. I highly recommend that step!

  • Van Flatley

    My kids, who are usually picky eaters, devoured this salad! It's a winner.

  • Kaci Kris

    I made this for a potluck, and it was a hit! Everyone asked for the recipe.

LEAVE A REVIEW

Please Rate