Cranberry Couscous Salad
You might find that Cranberry Couscous Salad offers a rejuvenating twist to your usual side dishes. Its combination of fluffy couscous and sweet cranberries not only pleases the palate but also packs a nutritional punch. In just about 20 minutes, you can create a dish that’s perfect for summer gatherings or meal prep. But what really sets this salad apart is its versatility; you can easily customize it to fit your taste. Curious about how to elevate this dish even further?
Why You’ll Love This Recipe
You’ll love this Cranberry Couscous Salad for several reasons. First, it’s quick to prepare, taking only about 20 minutes from start to finish. You won’t need to spend hours cooking, and the ingredients are easy to work with.
Plus, you can make it ahead of time. If you prefer it cool, just let it chill in the fridge for 30 minutes before serving.
Next, the salad offers impressive nutritional benefits. Each 4 oz serving contains only 270 calories, along with 34g of carbs, 13g of fats, and 5g of protein. It’s high in fiber, which aids digestion, and it’s a good source of selenium and essential vitamins. Additionally, the couscous has a moderate calorie density, making it suitable for various dietary plans.
When it comes to flavor, the juicy cranberries and crunchy cucumber create a delightful mix. You can enjoy it warm or cool, making it a versatile dish.
Couscous elevates this meal, giving it a fancier touch compared to regular potatoes or pasta. Ultimately, it’s a healthier choice than white rice, low in saturated fats and trans fats, making it an excellent option for a fast, nutritious meal.
History
Couscous has a rich history that traces back to North Africa, particularly in countries like Morocco, Algeria, and Tunisia. It’s been a staple in Berber cuisine since the 10th century, traditionally made from semolina flour. You’ll find couscous steamed over boiling water and served alongside flavorful stews. This method of preparation has made it an essential part of many meals in the region.
On the other hand, cranberries are native to North America and have a history of use by indigenous peoples for centuries. Initially valued for their medicinal properties, early European settlers began to incorporate cranberries into their diets, leading to their popularity in salads and as condiments.
The combination of couscous and cranberries in salads is a relatively modern creation, reflecting a blend of various culinary traditions. Salads, in general, have been part of human diets since ancient times, evolving over the years to include tiny steamed balls of grains and fruits.
Today, the cranberry couscous salad is enjoyed worldwide, symbolizing freshness and health. This dish represents a fusion of flavors and cultures, making it a delightful addition to any meal.
Recipe
Cranberry Couscous Salad Recipe
Cranberry Couscous Salad is a delightful blend of flavors and textures that makes for a revitalizing side dish or a light meal. The combination of sweet dried and fresh cranberries, aromatic spices, and fluffy couscous creates a vibrant salad that’s perfect for any occasion. This dish is not only delicious but also provides a good balance of macronutrients(16.5g fat, 6g protein, 34g carbohydrates) that can support your dietary needs.
Whether you’re serving it alongside roasted meats or enjoying it on its own, this salad is sure to impress your family and friends. This recipe is versatile, allowing you to customize it according to your taste preferences. You can add different nuts, cheese, or even fruits to elevate the dish further.
The dressing, made with a simple whisk of oil, vinegar, and honey, brings all the ingredients together beautifully. Let’s explore the recipe to create this delicious salad!
Ingredients
- Couscous (regular or Israeli)
- Dried cranberries (sweetened or regular)
- Fresh cranberries
- Chicken broth (Progresso, can)
- Cinnamon
- Cumin
- Vegetable or canola oil
- Vinegar (apple cider or rice vinegar)
- Honey
- Nuts (almonds or pecans)
- Green onions
- Fresh mint leaves
- Cardamom
Cooking Instructions
- In a medium saucepan, bring chicken broth to a boil. Add cinnamon, cumin, and cardamom, stirring well to combine.
- Remove the saucepan from heat and add the couscous and dried cranberries. Cover and let it sit for about 5 minutes, allowing the couscous to absorb the broth.
- After the couscous has soaked, fluff it gently with a fork to break up any clumps. Let it cool to room temperature.
- While the couscous is cooling, toast the nuts in the oven or under the broiler until golden brown, making sure to keep an eye on them to prevent burning.
- In a small bowl, whisk together the vegetable oil, vinegar, and honey to prepare the dressing.
- Once the couscous is cool, combine it with fresh cranberries, toasted nuts, chopped green onions, and fresh mint leaves in a large bowl. Drizzle the dressing over the salad and toss gently to combine.
Extra Tips
For the best texture and flavor, be sure to break up any clumps in the couscous after soaking. You can also prepare this salad a day in advance, as it tastes even better after the flavors have had time to meld together.
Consider adding grilled chicken or chickpeas for a protein boost, and feel free to experiment with different nuts and herbs to make it your own! Enjoy your vibrant and tasty Cranberry Couscous Salad!
Final Thoughts
Creating the Cranberry Couscous Salad is just the beginning; enjoying it’s where the real delight lies. This salad isn’t only tasty but also nutritious, offering 180 calories per serving with a balanced mix of carbs, fats, and proteins. Additionally, it’s important to note that the salad contains an average fat content of 10 grams per serving, which can be a consideration for those monitoring their fat intake.
You’ll appreciate how easy it’s to customize. For instance, cooking couscous in chicken broth adds a rich flavor, and you can adjust the maple syrup in the dressing to suit your sweetness preference.
Don’t forget to take into account dietary restrictions. If you’re gluten-free, just swap in gluten-free couscous. You can also boost the salad’s flavor by toasting pecans or adding spices like cinnamon and cumin.
The versatility of this dish means it works well with various proteins, making it a great side for pork or chicken.
You can adapt it for different occasions too. It’s perfect for summer picnics or barbecues, and you can change the dried fruits or add fresh herbs for extra freshness.
With its delightful textures and vibrant flavors, this salad is sure to become a favorite in your recipe collection. So, gather your ingredients and start enjoying this delicious and versatile dish!
FAQ
If you’re curious about the Cranberry Couscous Salad, you’ve come to the right place! You might wonder about the best ingredients to use. Typically, you’ll need chicken or vegetable broth, dried cranberries, and various types of couscous like Moroccan or Israeli. Nuts such as pecans or pine nuts can add a satisfying crunch. Chicken broth enhances the flavor of couscous and makes the salad even more delicious.
When it comes to preparation, start by heating the broth and adding couscous. Simmer until the liquid’s absorbed, and remember to cool the couscous before mixing it with other ingredients. If you want to enhance flavors, consider adding lemon zest, spices like cinnamon, or fresh herbs.
You may ask about serving and storage. This salad is best served chilled, but it can be enjoyed at room temperature too. You can prepare it ahead of time and refrigerate it. To keep couscous from sticking, fluff it gently with a fork and use a vinyl glove for mixing.
Lastly, don’t hesitate to experiment! You can incorporate different dressings, add-ons, or even regional twists for a unique touch. Enjoy making your Cranberry Couscous Salad!
Cranberry Couscous Salad
Ingredients
- Ingredients
- Couscous regular or Israeli
- Dried cranberries sweetened or regular
- Fresh cranberries
- Chicken broth Progresso, can
- Cinnamon
- Cumin
- Vegetable or canola oil
- Vinegar apple cider or rice vinegar
- Honey
- Nuts almonds or pecans
- Green onions
- Fresh mint leaves
- Cardamom
Instructions
- Cooking Instructions
- In a medium saucepan, bring chicken broth to a boil. Add cinnamon, cumin, and cardamom, stirring well to combine.
- Remove the saucepan from heat and add the couscous and dried cranberries. Cover and let it sit for about 5 minutes, allowing the couscous to absorb the broth.
- After the couscous has soaked, fluff it gently with a fork to break up any clumps. Let it cool to room temperature.
- While the couscous is cooling, toast the nuts in the oven or under the broiler until golden brown, making sure to keep an eye on them to prevent burning.
- In a small bowl, whisk together the vegetable oil, vinegar, and honey to prepare the dressing.
- Once the couscous is cool, combine it with fresh cranberries, toasted nuts, chopped green onions, and fresh mint leaves in a large bowl. Drizzle the dressing over the salad and toss gently to combine.
- Extra Tips
- For the best texture and flavor, be sure to break up any clumps in the couscous after soaking. You can also prepare this salad a day in advance, as it tastes even better after the flavors have had time to meld together.
- Consider adding grilled chicken or chickpeas for a protein boost, and feel free to experiment with different nuts and herbs to make it your own! Enjoy your vibrant and tasty Cranberry Couscous Salad!
