Guest guest Posted September 12, 2006 Report Share Posted September 12, 2006 Cranberry Couscous Salad Here's another great salad using fiber-rich grain and dried cranberries. From the Flavorful Seasons Cookbook, by Robyn Webb, $14.95, American Diabetes Association, (1-800-232-6733). 3/4 cup dry couscous 2-1/2 cups boiling water 1 cup dried cranberries 2 cups diced carrot 1 cup diced celery 2 Tbsp. chopped toasted walnuts 1/2 cup unsweetened apple juice 2 Tbsp. canola oil 1 Tbsp. honey 1 Tbsp. fresh lemon juice Pinch salt Rehydrate the dry couscous in 1-1/2 cups of the boiling water. Let couscous stand for 5 to 10 minutes until water is absorbed. rehydrate the dried cranberries in the remaining boiling water. Let stand for 10 minutes and drain. Combine the rehydrated couscous and drained cranberries with the carrot, celery, and walnuts in a large salad bowl. Whisk together the remaining ingredients and pour over the salad. Chill for several hours before serving. Makes 6 (1 cup) Servings. Per Serving: 191 Cal; 6g Total Fat; 30g Carbohydrate; 0mg Cholesterol; 57mg Sodium; 4g Protein; 3g Dietary Fiber. Exchanges: 1-1/2 Starch; 1 Veg; 1 Fat. ARE YOU READY FOR THE HOLIDAYS recipes_galore2006-holiday recipes_galore2006-Desserts Check them out Quote Link to comment Share on other sites More sharing options...
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