Couscous Salad With Dried Cranberries and Pecans
Updated March 2, 2016
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes, plus 1 day's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
1 cup couscous, preferably whole wheat
Salt
2 large carrots, grated
½ cup chopped pecans
½ cup chopped dried cranberries
¼ cup chopped scallions
¼ cup olive oil, or more as needed
Grated zest and juice of 1 lemon, or more juice as needed
1 teaspoon coriander
Pinch of cayenne, or to taste
Black pepper
½ cup chopped fresh parsley
1 tablespoon chopped fresh sage, or 1 teaspoon dried
Nutritional analysis per serving (4 servings)
58 grams carbs; 449 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 25 grams fat; 11 grams fiber; 379 milligrams sodium; 7 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the couscous in a small pot and add 1 ½ cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
- Step 2
Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
- Step 3
Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.
Private Notes
Comments
Made this salad with quinoa and it is awesome. I mistaken the couscous with quinoa an didn't feel like going back to the store for the correct item, so lesson learned, now I know how to fix this with the couscous. )
I roasted 1.5 lbs of halved brussel sprouts for 20 mins at 425 F (with olive oil, salt, and pepper) and then tossed with 1 Tbsp balsamic and 1 Tbsp honey. Fantastic addition to add a bit more greens! I also used pistachios instead of pecans because that was what I had and it was delicious.
What size couscous does the recipe call for?
Its become my go-to salad to bring to parties etc. Always a hit, always delicious...can use cous cous or quinoa....and it lasts for days stored well in fridge.
Made with quinoa to add protein, also added a granny smith apple, which added more crunch and a bit more sweetness.
Only thing I changed was cooking the couscous in chicken brother and it was fantastic!