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Harvest Couscous Salad

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A vibrant and satisfying Harvest Couscous Salad that brings together flavors, textures, and a touch of nostalgia.

Ingredients

Scale
  • 1 cup Couscous
  • 1.5 cups Water
  • 2 cups Fresh Baby Spinach
  • 1 cup Dried Cranberries
  • 1 cup Pecans
  • 2 tablespoons Chives
  • 3 tablespoons Olive Oil
  • Juice of 1 Lemon
  • Salt and Pepper to taste

Instructions

  1. Prepare the Couscous: Start by measuring one cup of couscous and placing it in a large bowl. Bring one and a half cups of water to a boil. Once boiling, pour the water over the couscous, cover the bowl with a lid or plastic wrap, and let it sit for 5–10 minutes.
  2. Toast the Pecans: While the couscous is steaming, heat a dry skillet over medium heat. Add the pecans and toast them for about 3–5 minutes until they’re fragrant.
  3. Combine the Ingredients: In a large mixing bowl, combine the cooked couscous, toasted pecans, dried cranberries, and fresh baby spinach.
  4. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, and salt and pepper.
  5. Toss and Serve: Drizzle the dressing over the salad mixture and toss everything together until well combined.

Notes

This salad is versatile; feel free to add roasted vegetables, crumbled cheese, or proteins to customize it to your liking.

Nutrition

Keywords: couscous salad, vegetarian salad, healthy recipes, Mediterranean cuisine, summer salad

Find it online: https://feastora.com/fall-harvest-couscous-salad-quick-15-minute-meal-prep/