By a raise of the mouse, who wishes they had more time? I’m right there with you! If you are a vegan on-the-go (or for that matter, anyone wanting a quick and easy, chop-&-chill meal), this recipe is for you!
This Couscous & Cranberry Salad is great to prepare and keep in the refrigerator. It can be a refreshing side to go with your meal, or pour a serving into a larger bowl for a quick and easy dinner. This flavorful recipe is always a favorite at the neighborhood potluck dinners!
Ingredients:
- 1 cup uncooked plain couscous
- 1 cup dried cranberries
- 4 green onion
- 1 red pepper
- ½ yellow pepper
- ¾ cup almonds, chopped
- 1 lemon, juiced
- ¼ cup olive oil
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
Prepare the couscous according to package directions (beware, it’s like rice – it expands while coking). Then, transfer this mixture to a large bowl, and fluff with a fork. Cover and refrigerate while preparing the rest of the recipe.
While the couscous is chilling, dice the onion and peppers. In a bowl, combine the peppers with the cranberries and chopped almonds. I use a food processor to chop my almonds – it’s fast, and I find you can get them chopped to the perfect size of your choosing. After the couscous has chilled, gradually stir in the mixture of onions, peppers, cranberries and almonds.
Next, add the lemon juice and olive oil as a dressing to hold the salad together. Whisk with a fork so that the salad keeps its fluff. Finally, add a dash of paprika, salt and pepper to taste.
Cover and refrigerate until serving.
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