Lemon Cranberry Couscous Salad
Lemon cranberry couscous salad – fresh, quick, and full of flavor. Perfect as a BBQ side, lunch, or colorful buffet dish.
Ingredients
- 4 tablespoons olive oil
- 1 cup couscous
- 2 cups vegetable broth
- 1 ⅓ cups dried cranberries
- 1 cup pine nuts
- 3 spring onions finely sliced
- ½ cup Fresh Parsley chopped
- 1 teaspoon lemon zest from 1 lemon
- 1 shallot finely chopped
- ½ lemon juice
- salt to taste
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat one tablespoon of olive oil in a saucepan over medium heat.4 tablespoons olive oil
- Add the couscous and stir for 1 minute, until it is lightly golden.1 cup couscous
- Pour in the vegetable broth. Lower the heat and cover the pan.2 cups vegetable broth
- Let it cook gently for 15 minutes until the liquid is absorbed.
- Let the couscous cool to room temperature. Don’t rinse it.
- Stir in the remaining three tablespoons of olive oil.
- Add cranberries, pine nuts, spring onions, parsley, lemon zest, shallot, and lemon juice.1 ⅓ cups dried cranberries, 1 cup pine nuts, 3 spring onions, ½ cup Fresh Parsley, 1 teaspoon lemon zest, 1 shallot, ½ lemon juice
- Mix well and season with salt.salt
- Chill in the fridge for at least 30 minutes to let the flavors blend.
NOTES
1. Can I make this recipe without pine nuts? Yes, you can! Try using toasted sunflower seeds, slivered almonds, or cashews instead.
2. Is this dish suitable for lunch? Definitely! It’s light yet filling, and pairs well with grilled chicken or halloumi on the side.
3. Storage Tips
- Refrigerator: Keep in an airtight container. It stays fresh for 2 to 3 days.
- To serve again: Just stir it through and enjoy!
Nutrition
Calories: 664kcal | Carbohydrates: 76g | Protein: 11g | Fat: 38g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Sodium: 491mg | Fiber: 6g | Sugar: 33g | Vitamin A: 995IU | Vitamin C: 15mg | Iron: 3mg
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