Best 4 Couscous Salad With Dried Cranberries And Pecans Recipes
Tantalize your taste buds with a vibrant and flavorful couscous salad, a delightful blend of textures and colors that will brighten up your table. This versatile dish combines the nutty flavor of couscous with the tangy sweetness of dried cranberries, the crunch of pecans, and a refreshing dressing that brings all the elements together. Perfect for picnics, potlucks, or as a light and healthy meal, this salad is sure to be a crowd-pleaser. With three variations included, you can customize it to suit your preferences, whether you prefer a classic dressing, a zesty lemon-tahini dressing, or a creamy avocado dressing. Get ready to embark on a culinary journey with this delicious and versatile couscous salad.
Here are our top 4 tried and tested recipes!
CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES
For a picnic, there's no way I'm going to pass on making couscous. Instant Couscous so easy, it's almost embarrassing. The only "cooking" involved is boiling some water. I love it! Of course, you need to add some flavor to the couscous, but that's not hard. When you spike it with curry powder, fresh herbs, and a splash of orange and lemon juice, no one will be complaining about blandness. This dish tastes great at room temperature, and that makes it a picnic no-brainer because you can make it hours ahead of time.
Provided by Dave Lieberman
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
- Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
- Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS
Make and share this Couscous Salad with Dried Cranberries and Pecans recipe from Food.com.
Provided by Mirj2338
Categories Grains
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
- Set aside to cool.
- Place the couscous, cranberries, and turmeric in a large bowl.
- Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
- Let sit for 10 minutes.
- Remove the cover, then fluff the couscous with a fork.
- Cover again and let sit 5 more minutes.
- Stir in the pecans, peas, scallions, cucumbers, and basil.
- Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
- Pour over the couscous.
Nutrition Facts : Calories 664.1, Fat 38.5, SaturatedFat 4.3, Sodium 343.4, Carbohydrate 70.3, Fiber 9.8, Sugar 7.1, Protein 14.1
COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS
This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.
Provided by Mark Bittman
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
- Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
- Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 13 grams
CRANBERRY COUSCOUS SALAD
I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients.
Provided by flower7
Categories Berries
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
- Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
- Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
- Serve either chilled or at room temperature.
Nutrition Facts : Calories 235.7, Fat 12.2, SaturatedFat 1.5, Sodium 191.4, Carbohydrate 25.6, Fiber 3, Sugar 0.8, Protein 6.2
Tips:
- Use high-quality ingredients. Fresh fruits and vegetables, flavorful nuts and seeds, and creamy cheese will make a big difference in the taste of your salad.
- Don't be afraid to experiment. There are endless possibilities when it comes to couscous salads. Try different combinations of fruits, vegetables, nuts, and cheeses until you find a combination that you love.
- Make it ahead of time. Couscous salads are a great make-ahead meal. Simply prepare the salad up to 2 days in advance and store it in the refrigerator. When you're ready to serve, just bring it to room temperature and enjoy.
- Pack it for lunch. Couscous salads are a great option for a packed lunch. They're easy to transport and they'll hold up well in your lunch bag.
Conclusion:
Couscous salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give couscous salad a try.
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