Cranberry-Couscous Salad

Cranberry-Couscous Salad

Add some Mediterranean flavor to your dinner with this couscous, nuts and cranberry salad made using Progresso® chicken broth – ready in 30 minutes.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
Be gentle when tossing these salad ingredients together; couscous can become a gummy, sticky mess if stirred too much.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 302
    • Total Fat 16 1/2g
      • (Saturated Fat 2g,),
    • Sodium 218mg;
    • Total Carbohydrate 34g
      • (Dietary Fiber 3 1/2g,
    • Protein 6g;
    Percent Daily Value*:
      Exchanges:
      • 1 1/2 Starch;
      • 1/2 Fruit;
      • 3 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.