Toasted Couscous Salad with Cranberries & Greens
Pearl couscous (aka tiny pasta pearls of joy) tossed with cranberries, herbs, and greens. Like stuffing’s cooler, lighter cousin.
Toasted Couscous Salad with Cranberries & Greens
Servings
4
servings
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Ingredients
1 cup pearl couscous
1 tbsp olive oil
1 3/4 cups vegetable broth (or water)
2 cups mixed greens (spinach, arugula, or kale)
1/4 cup dried cranberries
2 tbsp chopped fresh parsley
1/4 cup crumbled feta (optional)
2 tbsp lemon vinaigrette
Directions
- Heat olive oil in a skillet over medium heat. Add couscous and toast until golden, 3 to 4 minutes.
- Add vegetable broth, bring to a boil, then cover and simmer 10 minutes until couscous is tender. Fluff with a fork and let cool slightly.
- In a salad bowl, combine couscous, mixed greens, cranberries, parsley, and feta (if using).
- Drizzle with lemon vinaigrette and toss gently.
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