Couscous Salad

Couscous Salad


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Couscous only takes minutes to prepare and this wonderful combination of cranberries, snow peas, and peanuts makes this recipe a wonderful choice. This recipe is from Holly Clegg's Eating Well Through Cancer.

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Serving Size / Yield

6 cups


  • 1 tsp. minced garlic, divided
  • 4 Tbs. lemon juice, divided
  • 2 1/2 C. canned fat-free chicken broth
  • 1 1/2 C. couscous
  • 1/3 C. chopped fresh parsley
  • 1 C. shelled edamame, cooked crisp tender according to directions
  • 5 green onions, chopped
  • 1/2 C. peanuts
  • 1/2 C. dried cranberries
  • 2 Tbs. olive oil
  • dash of hot pepper sauce

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In pot coated with nonstick cooking spray, sauté 1/2 teaspoon garlic and add 1 tablespoon lemon juice and chicken broth. Bring to full boil and add couscous, cover pot and remove from heat. Let sit 5 minutes, fluff with a fork and add parsley. Set aside to cool. When cool, add snow peas, green onions, peanuts, and cranberries. For dressing, mix together remaining 1/2 teaspoon minced garlic and 3 tablespoons lemon juice, oil, and hot sauce. Toss dressing with couscous mixture.

Nutritional information per serving
Calories 202, Protein (g) 7, Carbohydrate (g) 29, Fat (g) 7, Cal. from Fat (%) 31, Saturated Fat (g) 1, Dietary Fiber (g) 4, Cholesterol (mg) 0, Sodium (mg) 164, Diabetic Exchanges: 1.5 starch, 0.5 fruit, 1 fat

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