Couscous Cranberry And Odyssey Feta Salad Recipes

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COUSCOUS SALAD WITH KALE, TOMATOES, CRANBERRIES, AND FETA



Couscous Salad with Kale, Tomatoes, Cranberries, and Feta image

This kale salad with cranberries is called "circus salad" in our house because it is so colorful and fun! This is a super wholesome salad with all-natural ingredients and no added oils or sugar. Try using quinoa instead of couscous, add warm asparagus on top, or stir in roasted, diced sweet potatoes and onions for even more color and nutrients. This keeps well for days - I usually make a big batch and have it for lunch through the week.

Provided by sissyneck

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

2 leaves kale
1 teaspoon olive oil, or as needed
½ pint cherry tomatoes, diced
kosher salt to taste
⅛ pound crumbled feta cheese
⅓ cup dried cranberries
½ cup cooked couscous
¼ cup roasted pumpkin seeds
¼ cup sunflower seeds
½ lemon, juiced

Steps:

  • Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
  • Squeeze lemon juice over ingredients and toss until blended.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 21.6 g, Cholesterol 12.5 mg, Fat 9.9 g, Fiber 3 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 267.5 mg, Sugar 7.3 g

CRANBERRY-COUSCOUS SALAD



Cranberry-Couscous Salad image

Add some Mediterranean flavor to your dinner with this couscous, nuts and cranberry salad made using Progresso® chicken broth - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 10

1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup sweetened dried cranberries
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 cup uncooked couscous
1/3 cup vegetable or canola oil
2 tablespoons rice vinegar
1/2 cup sliced almonds, toasted
1/3 cup chopped green onions (about 5 medium)
2 tablespoons chopped fresh mint leaves or parsley

Steps:

  • In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled.
  • In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and mint; toss well. Serve at room temperature or chilled.

Nutrition Facts : Calories 302, Carbohydrate 34 g, Fat 3, Fiber 3 1/2 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 218 mg

CRANBERRY COUSCOUS SALAD



Cranberry Couscous Salad image

I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients.

Provided by flower7

Categories     Berries

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1/2 cup dried cranberries
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 cup uncooked couscous
1/4-1/3 cup vegetable oil
2 tablespoons rice vinegar
1/3-1/2 cup sliced almonds, toasted
1/3 cup chopped green onion
2 tablespoons chopped of fresh mint

Steps:

  • Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
  • Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
  • Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
  • Serve either chilled or at room temperature.

Nutrition Facts : Calories 235.7, Fat 12.2, SaturatedFat 1.5, Sodium 191.4, Carbohydrate 25.6, Fiber 3, Sugar 0.8, Protein 6.2

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