Harvest Couscous Salad
A vibrant salad celebrating seasonal ingredients, combining fluffy couscous, sweet cranberries, crunchy pecans, and fresh spinach.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Couscous
- ½ cup Dried Cranberries
- ⅓ cup Pecans
- 2 cups Fresh Spinach
- 1 cup Water
- Salt and Pepper to taste
- Vinaigrette (olive oil, balsamic vinegar, lemon juice, honey)
Instructions
- Cook the couscous: In a medium pot, bring 1 cup of water to a boil. Add couscous, stir, cover, and remove from heat. Let sit for 5-7 minutes, then fluff with a fork.
- Prep the add-ins: Roughly chop ⅓ cup of pecans and toast in a skillet if desired.
- Combine the salad: In a large bowl, mix couscous, pecans, and cranberries. Season with salt and pepper.
- Add the spinach: Toss in 2 cups of fresh spinach, mixing gently.
- Dress it up: Drizzle with vinaigrette and mix to coat all ingredients.
- Final touches: Taste and adjust seasoning or add feta if desired.
Notes
Serve with toasted pecans and extra cranberries for garnish. Dressing can be kept separate until serving to prevent wilting.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: couscous salad, autumn recipe, vegetarian salad, healthy salad, harvest recipe