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Cranberry-Couscous Salad

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Cranberry-Couscous Salad
  • Prep 10 min
  • Total 30 min
  • Servings 6
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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.
Updated Feb 29, 2012

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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be gentle when tossing these salad ingredients together; couscous can become a gummy, sticky mess if stirred too much.

Nutrition

302 Calories, 16 1/2g Total Fat, 6g Protein, 34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
302
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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