Harvest Couscous Salad
A vibrant and flavorful salad filled with couscous, dried cranberries, toasted pecans, and fresh spinach, perfect for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup couscous
- 1 cup water or vegetable broth
- ½ cup dried cranberries
- ½ cup toasted pecans
- 1 cup fresh spinach, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Boil your liquid: Bring 1 cup of water or vegetable broth to a boil in a medium saucepan.
- Cook the couscous: Add 1 cup of couscous to the pot, stir briefly, turn off the heat, cover, and let it sit for about 5 minutes.
- Toast those pecans: In a skillet over medium heat, toast ½ cup of pecans until golden and fragrant, about 3-5 minutes.
- Prepare the other ingredients: In a large bowl, combine 1 cup of chopped spinach and ½ cup of dried cranberries.
- Fluff the couscous: Remove the cover and fluff the couscous with a fork.
- Mix it all together: Add the fluffed couscous to the bowl with the spinach and cranberries, then toss in the toasted pecans.
- Dress it up: Drizzle with 2 tablespoons of olive oil and the juice of 1 lemon, then season with salt and pepper to taste.
- Taste and adjust: Sample your salad and add more seasoning as needed.
Notes
This salad can be enjoyed warm, at room temperature, or chilled. Great for make-ahead meals, just keep dressing separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: couscous salad, fall recipe, healthy salad, vegan, autumn dish