Makes: 4 Servings

Couscous Salad

This salad is as pretty as it is tasty. It’s even better the next day — the cucumbers are still crunchy, and the flavors have blended together nicely. 

Prep/cook time: 15 minutes


  • ¾ cup dry couscous
  • 1/3 cup dried cranberries
  • 1 cup boiling water
  • ½ cup low-fat Italian Salad Dressing
  • 1 cucumber, peeled, seeded and diced (about 1 cup)
  • 2 green onions, sliced (about 4 Tablespoons)
  • ¾ cup frozen peas, thawed
  • ¼ cup chopped toasted pecans (or other nuts)
Serving Size: 1 cup
Total Fat0.5 g
Saturated Fat0 g
Cholesterol0 mg
Sodium210 mg
Total Carbohydrate35 g
Dietary Fiber4 g
Total Sugars11 g
Added Sugars included5 g
Protein5 g


  1. Place the couscous and cranberries in a large bowl.
  2. Pour boiling water over the mixture; cover and let stand until just warm, about 10 minutes. Fluff with a fork to separate.
  3. Add dressing and mix lightly.
  4. Add the rest of the ingredients and toss lightly to mix.
  5. Serve immediately. Refrigerate any leftovers within 2 hours.

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