Equipment
- stove
Ingredients
Salad Ingredients
- 1½ cups dry pearl couscous, gluten free if needed
- 1 cup red cabbage, finely chopped
- 1 tsp ground turmeric
- ½ cup green onions, finely chopped
- ⅓ cup dried unsweetened cranberries
- ⅓ cup toasted pecans, chopped
- 1 red bell pepper, finely chopped
Dressing Ingredients
- ¼ cup orange juice
- 1 lime, zested and juiced
- 2 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- ½ tsp ground ginger
- 1 tsp garlic powder
- ½ tsp ground cumin
- ¼ tsp cayenne
- salt and pepper, to taste
Method
- Bring a medium pot of water to a boil and add the couscous and turmeric. Cook according to package instructions. Drain and set aside to cool.
- While the couscous is cooking and cooling, prepare the dressing by adding all ingredients to a jar and whisking to combine. Season to taste with salt, pepper, and maple syrup.
- Add the couscous to a large salad bowl along with the remaining salad ingredients. Top with the dressing and toss to combine.
- This salad is best prepared at least an hour in advance but can be prepped ahead of time and enjoyed all week long for a healthy meal prep.
Nutrition
Serving 1servingCalories 268kcalCarbohydrates 51gProtein 7gFat 5gSaturated Fat 0.4gPolyunsaturated Fat 1gMonounsaturated Fat 2gSodium 126mgPotassium 270mgFiber 4gSugar 12gVitamin A 936IUVitamin C 44mgCalcium 44mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.