Cranberry Couscous Salad
In 20 minutes from start to finish, you'll be able to put this cranberry couscous dish on the table for everyone to enjoy. With the juicy sweet cranberries to the crunchy cucumber, it's full of flavour and so incredibly easy to make.
Ingredients
- 1 cup couscous
- 1 cup liquid vegetable stock
- 1 lebanese cucumber, finely diced
- 1/4 cup dried cranberries
- 1/4 cup fresh parsley, finely chopped
- 1 small red onion, finely diced
- 1.5 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
Instructions
- In a medium-sized pot, add the liquid vegetable stock and bring to boil. Take off the heat and add couscous. Stir with a fork until liquid is mostly absorbed. Cover with a pot lid and stand for 3 minutes.
- Fluff up the couscous with a fork to separate the grains. Cover and stand for an additional 2 minutes. Fluff up couscous again. Set aside to cool.
- Add all remaining ingredients into the couscous. Toss to combine.
- While you can serve it as a warm salad, you can chill it in the fridge for 30 minutes if you prefer it cool.
Notes
- If you prefer, you can substitute to vegetable stock for chicken stock.
- This salad is flexible so get creative and try incorporating these wonderful ingredients - freshly chopped mint, crushed pistachio nuts, pine nuts, diced red or yellow capsicum, diced baby tomatoes.