Harvest Couscous Salad
A vibrant and wholesome salad that captures the essence of fall, combining comforting ingredients for a delicious meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Couscous
- 1 cup Water
- ½ cup Chopped Pecans
- Dried Cranberries
- Fresh Baby Spinach
- 2 tablespoons Olive Oil
- Juice of half a Lemon
- Salt and Pepper to taste
Instructions
- Cook the Couscous: In a medium saucepan, bring 1 cup of water to a boil and gently add 1 cup of couscous. Stir it around just a bit, then cover it and remove it from heat. Let it sit for about 5 minutes to absorb the water. Chef’s tip: Fluff the couscous with a fork to separate the grains for that perfect light texture!
- Toast the Pecans: While the couscous is soaking, grab a small skillet and toss in ½ cup of chopped pecans over medium heat. Stir frequently for about 3-5 minutes until they’re lightly golden and fragrant.
- Prepare the Spinach: Rinse a handful of fresh baby spinach under cool water and pat it dry. Roughly chop it, so it’s bite-sized.
- Mix the Ingredients: In a large mixing bowl, combine the cooked couscous, toasted pecans, dried cranberries, and chopped spinach. Drizzle on 2 tablespoons of olive oil and the juice of half a lemon. Toss until everything is combined.
- Chill Before Serving: Let the salad chill in the fridge for about 30 minutes to meld the flavors together.
Notes
This salad tastes better the longer it sits. It can be made ahead of time and stored in an airtight container in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: couscous, salad, fall recipes, vegetarian, healthy dishes