cranberry couscous salad. Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Remove broth from heat and stir in couscous. Fluff with a fork and set aside to cool slightly, uncovered.

Remove from heat; stir in couscous. Fluff with fork; let stand uncovered until cooled. Prepare couscous according to package directions using water and olive oil. You can have cranberry couscous salad using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of cranberry couscous salad

You need 1 cup of couscous.
You need 1 cup of dried cranberries.
It's 2 cup of boiling water.
You need 1 large of cucumber, diced.
It's 1/3 cup of crumbled feta cheese.
It's 1 cup of chopped spinach.
Prepare 2 1/2 tbsp of balsamic vinaigrette dressing.

Fluff with a fork; transfer to a large bowl. Add cranberries, green onions, yellow pepper and almonds to couscous. In a small bowl, whisk together dressing ingredients; toss with salad. Place the couscous and cranberries in a heatproof bowl.

cranberry couscous salad step by step

Place couscous and cranberries in a heat proof bowl. Add boiling water. Cover and seal with plastic wrap or tightly fitting lid. Let sit for 10 minutes or until the water is absorbed..
Fluff couscous with a fork. Mix in the remaining ingredients..
Serve warm or cold..

Pour in the boiling water, and stir with a fork. Once all ingredients for the cranberry orange Israeli couscous are blended, cover the salad, and let it chill in the refrigerator. This salad is at it's very best, flavor-wise, after it has time to chill, and the flavors have really developed. The Cranberry Orange Israeli Couscous Is Ready To Eat! Prepare couscous according to package directions.