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Harvest Couscous Salad

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A vibrant and colorful salad, packed with healthy ingredients like toasted pecans, cranberries, and fresh spinach, all encased in fluffy couscous.

Ingredients

Scale
  • 1 cup couscous
  • 1½ cups water or vegetable broth
  • ½ cup dried cranberries
  • ½ cup pecans
  • 2 cups fresh spinach
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Cook the couscous: Combine 1 cup of couscous with 1½ cups of water or vegetable broth. Bring it to a boil, reduce heat, cover, and simmer for 10 minutes. Remove from heat and let sit for 5 minutes.
  2. Toast the pecans: Preheat a skillet over medium heat, add ½ cup pecans, and toast for 5 minutes, stirring frequently.
  3. Combine ingredients: In a large bowl, mix your fluffed couscous, ½ cup dried cranberries, and toasted pecans.
  4. Add spinach: Fold in 2 cups fresh spinach.
  5. Season to taste: Drizzle the salad with 2 tablespoons olive oil and 1 tablespoon fresh lemon juice. Add salt and pepper to taste.
  6. Toss and serve: Mix everything together and enjoy your Harvest Couscous Salad.

Notes

This salad can be enjoyed warm, at room temperature, or cold. It keeps well in the fridge for 2-3 days, but add spinach just before serving to keep it fresh.

Nutrition

Keywords: couscous salad, healthy salad, vegetarian, easy recipes, fall recipes

Find it online: https://cleanplatecravings.com/harvest-couscous-salad/