Friday, April 1, 2011

Recipe: Cranberry Couscous Salad

When I was a student in Chicago, I lived next to a Whole Foods.  During the winters when going out of a heated apartment was near suicide, the organic grocery across the street was a lifesaver. One of my favorites is their Cranberry Couscous Salad. Though I could never find the original recipe online, I invented one that (I think) is close enough to the original. 

Prep Time: 15 minutes

Couscous, 1 cup uncooked (I prefer the pearl variety, but any kind will work) Cook according to the package's instructions *
Olive oil, 2-3 tablespoons
Thyme, 1 handful, crushed
Dried cranberries, 1/2 cup
Walnuts, crushed, 1/2 cup
Spring onions, 2 stalks, chopped
Salt and pepper 

* I cook couscous with chicken broth and butter 

Fluff the couscous once cooked. Remove from heat.
In a separate bowl, mix together olive oil, thyme, cranberries, walnuts and spring onions.  
Fold the couscous into the bowl.
Add salt and pepper to taste.
Serve at room temperature.


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