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.
A bit bland on its own. Perhaps add way more spice. We added a dash of vinegar which helped. We might try roasted Brussels sprouts next time as suggested. I bet roasted sweet potato would be good too. Might also try adding pistachio and sliced almonds for more crunch. Chickpeas might work well here if you're trying to up the protein.
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!