Cranberry Couscous Salad
This plant based salad was inspired by my love for the Whole Foods Cranberry Couscous Salad which if you haven't tried it, it's absolutely delicious! I may be biased, but my take on the Cranberry Couscous Salad is even better, and filled with better-for-you ingredients meant to keep you satiated. It’s the perfect side dish to any BBQ or social gathering - and it can also be easily adapted into a main course or used for meal prep! Try this salad and you'll fall in love with its flavorful ingredients and light refreshing taste.
Servings 6 servings
Calories 268kcal
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
Instructions
- 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: 1serving | Calories: 268kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 126mg | Potassium: 270mg | Fiber: 4g | Sugar: 12g | Vitamin A: 936IU | Vitamin C: 44mg | Calcium: 44mg | Iron: 1mg
