Cranberry Couscous Salad with Parsley

Suggested Cookware

Made with 100% Semolina Wheat Couscous and Blended with Parmesan Cheese

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Cranberry Couscous Salad with Parsley Recipe

This light Cranberry Couscous Salad with Parsley is ideal for a light lunch or as a side dish. Cranberries' sweet-tart flavor complements the fresh parsley and tangy dressing perfectly. It's also simple to prepare and can be served chilled or at room temperature.

Ingredients

• 1 cup couscous
• 1/2 cup dried cranberries
• 1 1/2 cups boiling water
• 1/4 cup chopped fresh parsley
• 1 tablespoon honey
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1/4 teaspoon salt

Time Needed

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes

Instructions

• In a large mixing bowl, combine the couscous.
• Pour boiling water over couscous and stir to combine.
• Allow to stand for 5 minutes, covered.
• Using a fork, fluff the couscous.
• Couscous should be topped with dried cranberries and chopped parsley.
• In a small mixing bowl, combine the olive oil, apple cider vinegar, honey, and salt.
• Toss the couscous mixture with the dressing to combine.
• Chill or serve at room temperature.

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