Dried Cranberry Couscous Salad |
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
- 2 cups Israeli couscous
- 2 tbsp olive oil
- 2⅔ cups water
- ½ cup crumbled light feta cheese
- 1 red bell pepper, chopped
- ¾ cup NatureBox dried cranberries (http://www.naturebox.com)
- 2 tbsp red onion, finely chopped
- 10 cherry tomatoes, sliced in halves
- ½ cup cucumber, chopped
- In a medium-sized saucepan, heat olive oil over medium heat.
- Add couscous and stir occasionally over 5 minutes, until lightly browned.
- Add water and bring to a boil.
- Cover and turn down heat to low.
- Simmer for 10-15 minutes, until water is absorbed.
- Transfer to a large bowl and let rest 10 minutes to cool.
- Stir in red bell pepper, cranberries, red onion, cherry tomatoes and cucumber.
- Drizzle herb vinaigrette over the top and toss everything together.
- Sprinkle crumbled feta cheese over the top, or mix in.
- Serve chilled.
Calories: 594 Fat: 5.6g Sugar: 25g Fiber: 8g Protein: 11g
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/dried-cranberry-couscous-salad/
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