Harvest Couscous Salad
A vibrant and hearty salad infused with fall flavors, perfect for holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup couscous
- 1 and 1/4 cups water
- Salt
- 1 cup dried cranberries
- 1 cup toasted pecans
- 2 cups fresh spinach
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon honey (or maple syrup)
- Salt and pepper to taste
Instructions
- Prepare the couscous by boiling water, stirring in couscous, then removing from heat to steam for about 5 minutes.
- Toast the pecans in a skillet over medium heat for 5-7 minutes until fragrant.
- Combine the couscous, cranberries, pecans, and spinach in a large bowl.
- Make the dressing by whisking together olive oil, lemon juice, honey, salt, and pepper.
- Mix the dressing with the salad ingredients gently, using clean hands if preferred.
- Let the salad rest for about 15 minutes before serving.
Notes
Add feta cheese or goat cheese for creaminess. This salad can be made ahead; just keep the dressing separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: couscous salad, fall recipe, vegetarian dish