Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cranberry Couscous Salad
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- #53125
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup water
3/4 cup uncooked couscous
1/2 cup dried cranberries
1/2 cup chopped celery
1/2 cup shredded carrot
1/4 cup chopped green onions
1/4 cup slivered almonds, toasted
Dressing
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
directions
In a small saucepan, bring water to a boil. Stir in couscous, Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork; cool.
In a serving bowl, combine the couscous, cranberries, celery, carrot, onions and almonds.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat.
Serve at room temperature or chilled.
added by
linette1968
nutrition data
147 calories, 6 grams fat, 20 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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