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Cranberry-Couscous Salad

 1 Ratings
3 Comments
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6
  • Save
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Add some Mediterranean flavor to your dinner with this couscous, nuts and cranberry salad made using Progresso® chicken broth – ready in 30 minutes.

Ingredients

1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup sweetened dried cranberries
1
teaspoon ground cinnamon
1/4
teaspoon ground cumin
1
cup uncooked couscous
1/3
cup vegetable or canola oil
2
tablespoons rice vinegar
1/2
cup sliced almonds, toasted
1/3
cup chopped green onions (about 5 medium)
2
tablespoons chopped fresh mint leaves or parsley

Directions

  • 1 In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled.
  • 2 In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and mint; toss well. Serve at room temperature or chilled.

Expert Tips

Be gentle when tossing these salad ingredients together; couscous can become a gummy, sticky mess if stirred too much.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
302
% Daily Value
Total Fat
16 1/2g
0%
Saturated Fat
2g
0%
Sodium
218mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
3 1/2g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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