Cran-Orange Couscous Salad Recipe

Recipe By Slurrp

Cran-Orange Couscous Salad is a refreshing and vibrant salad that combines the tangy flavors of cranberries and oranges with the nutty taste of couscous. This salad is packed with nutritious ingredients like spinach, almonds, and feta cheese, making it a healthy and satisfying option. The dressing, made with orange juice, olive oil, and honey, adds a sweet and citrusy touch to the salad. Serve this salad as a side dish or add grilled chicken or shrimp to make it a complete meal.

3.5
16 Rating -
Rate
Vegdiet
40minstotal
25minsPrep
15minsCook
40m.total
25m.Prep
15m.Cook
Cran-Orange Couscous Salad
plan
Bookmark

ingredients serve

Ingredients for Cran-Orange Couscous Salad Recipe

  • 0.08 cup Couscous
  • 1/25 cup Dried Cranberries
  • 0.17 cup Fresh Spinach Leaves
  • 1/50 cup Sliced Almonds
  • 1/50 cup Crumbled Feta Cheese
  • 1/50 cup Orange Juice
  • 0.17 tablespoon Olive Oil
  • 0.08 tablespoon Honey
  • As required Salt And Pepper To Taste

Directions: Cran-orange Couscous Salad Recipe

Cooking Directions

  • STEP 1.Cook the couscous according to package instructions and let it cool.
  • STEP 2.In a large bowl, combine the cooked couscous, cranberries, spinach, almonds, and feta cheese.
  • STEP 3.In a separate small bowl, whisk together the orange juice, olive oil, honey, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the couscous mixture and toss to combine.
  • STEP 5.Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
  • STEP 6.Serve the cran-orange couscous salad chilled and enjoy!

Cooking Tips

  • You can use regular couscous or whole wheat couscous for this recipe.
  • Feel free to add other ingredients like diced red onion or sliced avocado to the salad.
  • To make the salad more filling, add grilled chicken or shrimp.
  • If you don't have fresh cranberries, you can use dried cranberries instead.

Storage and Serving

  • Leftover cran-orange couscous salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Before serving, give the salad a good toss to redistribute the dressing and flavors.
  • Serve the chilled salad as a side dish or as a light lunch or dinner.
Nutrition
value
367
calories per serving
21 g Fat10 g Protein36 g Carbs9 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    10g
  • Carbs
    36g
  • Fiber
    9g

MacroNutrients

  • Carbs
    36g
  • Protein
    10g
  • Fiber
    9g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    206mg
  • Iron
    6mg
  • Vitamin A
    763mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    76mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    22mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    117mg
  • Manganese
    1mg
  • Phosphorus
    233mg
  • Selenium
    17mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp