Tuesday, March 8, 2011

RECIPE - Cranberry CousCous Salad

This can be eaten warm, right away or chill over night and eat the next day, either way it is super good.

  • 2 cups uncooked Whole Wheat CousCous
  • 2 cups  boiling water
  • 1 can chickpeas rinsed and drained
  • 3/4 cup dried cranberries
  • 2 med apples diced
  • 3 green onions diced
  • 2 med carrots shredded
  • 1/2 c slivered almonds
  • Juice from 1/2 a ruby red grapefruit
  • 1 cup olive oil
  • Pinch of salt and pepper
  • 1 tbsp fresh finely chopped parsley
  1. In a large heat proof bowl with lid add couscous and boiling water.  Cover and let stand until couscous has absorbed all the water.  Then fluff with a fork.
  2. Add chickpeas, cranberries, apples, carrots, green onions, and almonds to the bowl.
  3. In a mason jar combine grapefruit juice, olive oil, salt pepper and parsley.  Shake well.
  4. Pour dressing over the couscous,  mix, serve now for a warm side dish, or cool in the fridge for the next day.
Planned Leftovers
  • This is great the next day cold, add a can of Tuna for a complete lunch. 

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