Couscous Salad

This one has it all! Get your fruits, veggies, whole grains, and protein in when you serve this dish as a side or a meal.
Servings Prep Time
5servings 15minutes
Servings Prep Time
5servings 15minutes


  • 3/4cup dry couscous
  • 1/2cup dried cranberries
  • 1cup boiling water
  • 1/2cup low-fat Italian dressing
  • 1 cucumberpeeled, seeded, and diced (about 1 cup)
  • 2 green onionssliced
  • 3/4cup frozen peasthawed
  • 1/4cup toasted pecanschopped


  1. Place the couscous and cranberries in a large bowl.
  2. Pour boiling water over the mixture; cover and let stand until just warm. Fluff with a fork to break up clumps.
  3. Add dressing and mix lightly.
  4. Add vegetables and nuts to salad and toss lightly to combine.
  5. Refrigerate leftovers within 2 hours.

Recipe Notes

  • To toast nuts, spread on a baking sheet or pan and heat in a 350°F oven for about 10 minutes, depending on the size of the nuts. Watch closely to avoid scorching.
  • Salad may be refrigerated for up to a day after adding the dressing; then near serving time, toss with vegetables and nuts.
  • What is couscous? Couscous is small precooked pellets shaped from wheat flour or sometimes other grains. It can be found in many bulk food sections and in packages along the pasta aisle. Try whole grain couscous.