Craving a salad that’s not just a salad? Try my Couscous Winter Salad, which features pomegranate seeds, cucumber, dried cranberries, scallions, heirloom tomatoes, & of course, couscous–a type of pasta more often confused with grains. It’s a light pasta-type of salad & goes great with some goat cheese, feta cheese, &/or almond slivers. This recipe is vegan friendly & the best dressing to accompany it is a light vinaigrette, but the lemon juice should give the salad a great flavor.
PrintCouscous Winter Salad
- Total Time: 20
- Diet: Vegan
Ingredients
- 1 cup water
- 1 cup couscous
- 3 sprigs scallions, chopped
- ⅓ cup pomegranate seeds
- 2 heirloom tomatoes, roughly chopped
- 1 Persian cucumber, thinly sliced & halved
- ½ tsp ground peppercorns
- ¼ cup lemon juice
- ¼ cup dried cranberries
- 2 Tbsp extra virgin olive oil
- ¼ cup pistachios, almond slivers, walnuts, or cashews, roughly chopped (optional)
- salt to taste
Instructions
- In a medium pot, bring water to boil & add the couscous. Cover the pot with a lid & turn off the heat. Allow green tea to cook the couscous for 10 minutes or until the couscous has soaked up all the liquid.
- Allow the couscous to cool a little. In a medium salad bowl, add the couscous & all the remaining ingredients. Toss together & enjoy with or without dressing.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizers
- Cuisine: New American
Nutrition
- Serving Size: 4
- Calories: 355
- Sugar: 15
- Sodium: 57
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 57
- Protein: 9
- Cholesterol: 0
Keywords: couscous, pasta, salad, vegetarian, vegan, nuts, pistachios, appetizers, fruit, pomegranate, green tea, tea, cooking with tea
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