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.

Couscous Winter Salad. Click for more pictures.

Couscous Winter Salad

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• Author: Tiffany Bui | TiffanyBee.com
• Total Time: 20
• Diet: Vegan

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Ingredients

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• 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

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Instructions

1. 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.
2. 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