Couscous Cranberry And Feta Salad Recipes

COUSCOUS SALAD WITH KALE, TOMATOES, CRANBERRIES, AND FETA

Couscous Salad with Kale, Tomatoes, Cranberries, and Feta image

This kale salad with cranberries is called "circus salad" in our house because it is so colorful and fun! This is a super wholesome salad with all-natural ingredients and no added oils or sugar. Try using quinoa instead of couscous, add warm asparagus on top, or stir in roasted, diced sweet potatoes and onions for even more color and nutrients. This keeps well for days - I usually make a big batch and have it for lunch through the week.

Provided by sissyneck

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

2 leaves kale
1 teaspoon olive oil, or as needed
½ pint cherry tomatoes, diced
kosher salt to taste
⅛ pound crumbled feta cheese
⅓ cup dried cranberries
½ cup cooked couscous
¼ cup roasted pumpkin seeds
¼ cup sunflower seeds
½ lemon, juiced

Steps:

Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
Squeeze lemon juice over ingredients and toss until blended.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 21.6 g, Cholesterol 12.5 mg, Fat 9.9 g, Fiber 3 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 267.5 mg, Sugar 7.3 g

10-MINUTE COUSCOUS SALAD

10-minute couscous salad image

This makes a great lunchbox filler for a day out and is equally good at home from the fridge

Provided by Good Food team

Categories Lunch, Main course

Time 10m

Number Of Ingredients 8

Ingredients

100g couscous
200ml hot low salt vegetable stock (from a cube is fine)
2 spring onions
1 red pepper
½ cucumber
50g feta cheese, cubed
2tbsp pesto
2tbsp pine nuts

Steps:

Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.

Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium

COUSCOUS, CRANBERRY, AND FETA SALAD

Couscous, Cranberry, and Feta Salad image

This recipe is great hot or cold. I invented it in grad school when I had no time to cook. It's a quick and easy one dish recipe. I use it as a side dish for nice meals or a full meal for lunch. You can make it in 5 minutes or less and eat immediately. For extra protein you can add chicken breast.

Provided by Levedi

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

⅓ cup couscous
⅓ cup dried cranberries
⅔ cup boiling water
½ cucumber, diced
2 tablespoons crumbled feta cheese
2 teaspoons balsamic vinaigrette salad dressing, or to taste
salt to taste

Steps:

Place the couscous and cranberries in a heatproof bowl. Pour in the boiling water, and stir with a fork. Cover the bowl with plastic wrap, and set aside 5 to 10 minutes.
Fluff the couscous with a fork, and fold in the cucumber and feta cheese. Season to taste with balsamic vinaigrette and salt.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 41.5 g, Cholesterol 8.4 mg, Fat 3.8 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 170.1 mg, Sugar 14.4 g

COUSCOUS, CHICKPEA & CRANBERRY SALAD

Couscous, Chickpea & Cranberry Salad image

This is wonderful Rose Reisman salad, it's great as a side but I'll usually make it for a light lunch.

Provided by kelly in TO

Categories Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup chicken stock
1 cup couscous
1/2 teaspoon curry powder (optional)
3/4 cup canned chick-peas, rinsed and drained
1/3 cup dried cranberries
1/4 cup green onion, chopped
1/4 cup red bell pepper, diced
1/4 cup fresh basil, chopped
1 tablespoon olive oil
2 tablespoons thawed orange juice
2 tablespoons lemon juice
2 teaspoons grated orange rind
3 tablespoons honey
1 teaspoon minced garlic

Steps:

Bring stock to a boil in small saucepan and stir in couscous and curry powder, cover and let stand for about 5 minutes. Transfer mixture to a large bowl to let cool.
Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.
For the dressing, mix together the olive oil, orange juice, orange rind, honey and garlic.
Pour over couscous and serve.

CRANBERRY COUSCOUS SALAD

Cranberry Couscous Salad image

I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients.

Provided by flower7

Categories Berries

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1/2 cup dried cranberries
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 cup uncooked couscous
1/4-1/3 cup vegetable oil
2 tablespoons rice vinegar
1/3-1/2 cup sliced almonds, toasted
1/3 cup chopped green onion
2 tablespoons chopped of fresh mint

Steps:

Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
Serve either chilled or at room temperature.

Nutrition Facts : Calories 235.7, Fat 12.2, SaturatedFat 1.5, Sodium 191.4, Carbohydrate 25.6, Fiber 3, Sugar 0.8, Protein 6.2

CRANBERRY-NUT COUSCOUS SALAD

Cranberry-Nut Couscous Salad image

If you're looking for something a little different to take to a carry-in dinner, try this pretty salad featuring couscous, dried cranberries and almonds. It's easy to make and good for you, too! -Jean Ecos Hartland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 package (10 ounces) plain couscous
1 cup dried cranberries
3/4 cup chopped green onions
3/4 cup chopped sweet yellow or red pepper
3/4 cup slivered almonds, toasted
DRESSING:
1/3 cup lemon juice
1/4 cup olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Prepare couscous according to package directions using water and olive oil. Fluff with a fork; transfer to a large bowl. Refrigerate until cold, about 30 minutes., Add cranberries, green onions, yellow pepper and almonds to couscous. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until serving.

Nutrition Facts : Calories 170 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 45mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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