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
  1. In a medium-sized saucepan, heat olive oil over medium heat.
  2. Add couscous and stir occasionally over 5 minutes, until lightly browned.
  3. Add water and bring to a boil.
  4. Cover and turn down heat to low.
  5. Simmer for 10-15 minutes, until water is absorbed.
  6. Transfer to a large bowl and let rest 10 minutes to cool.
  7. Stir in red bell pepper, cranberries, red onion, cherry tomatoes and cucumber.
  8. Drizzle herb vinaigrette over the top and toss everything together.
  9. Sprinkle crumbled feta cheese over the top, or mix in.
  10. 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/