Cran-Orange Couscous Salad Recipe

Cooking Directions

• STEP 1.Cook the couscous according to package instructions and let it cool.
• STEP 2.In a large bowl, combine the cooked couscous, cranberries, spinach, almonds, and feta cheese.
• STEP 3.In a separate small bowl, whisk together the orange juice, olive oil, honey, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the couscous mixture and toss to combine.
• STEP 5.Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
• STEP 6.Serve the cran-orange couscous salad chilled and enjoy!

Cooking Tips

• You can use regular couscous or whole wheat couscous for this recipe.
• Feel free to add other ingredients like diced red onion or sliced avocado to the salad.
• To make the salad more filling, add grilled chicken or shrimp.
• If you don't have fresh cranberries, you can use dried cranberries instead.

Storage and Serving

• Leftover cran-orange couscous salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the salad a good toss to redistribute the dressing and flavors.
• Serve the chilled salad as a side dish or as a light lunch or dinner.