Sunday, May 19, 2013

Cranberry-Nut Couscous Salad

1 package (10 ounce) plain couscous
1 cup dried cranberries
3/4 cup chopped green onions
3/4 cup chopped sweet yellow or red pepper
3/4 cups slivered almonds, toasted
1/3 cup lemon juice
1/4 cup olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper

Prepare couscous according to package directions.  Transfer to a large bowl; fluff with a fork.  Cover and refrigerate for 30 minutes or until chilled.

Stir in the cranberries, onions, pepper and almonds.  In a small bowl, whisk the lemon juice, oil, paprika, salt and pepper.  Pour over salad and toss to coat.  Refrigerate until serving.

1 comment:

  1. I just got this in my 'inbox' and was going to try it with quinoa in place of couscous.