Cranberry-Apple Couscous Salad
Toasted couscous tossed with Granny Smith apples, dried cranberries, fresh spinach, and green onion
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Cranberry-Apple Couscous Salad
Toasted couscous tossed with Granny Smith apples, dried cranberries, fresh spinach, and green onion
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| Servings |
| 41/2 cup |
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Ingredients
- 1 1/2Tbsp sliced almonds
- 1/2cup uncooked couscous
- 1/3cup water
- 2 Tbsp2 tsp apple juice
- 1tsp lemon juice
- 1tsp extra virgin olive oil
- 2Tbsp dried apricotschopped
- 2Tbsp granny smith applepeeled, cored, diced
- 2Tbsp dried cranberries
- 1Tbsp fresh red oniontrimmed, diced
- 1Tbsp fresh baby spinachcut into wide strips
- 1Tbsp fresh green onion (scallion)trimmed, sliced
- 1tsp extra virgin olive oil
- 1/2tsp kosher salt
- 1/4tsp fresh lemon zestgrated
- 1/4tsp black pepper
Instructions
- Preheat oven to 325 F.
- On sheet pan, spread almonds in thin layer.
- Bake, stirring once, until lightly toasted and aromatic, 7 to 10 minutes. Cool.
- Preheat oven to 375 F
- On parchment-lined sheet pan, spread couscous in thin layer.
- Bake until golden brown, 5 to 7 minutes.
- In stockpot over medium-high heat, bring water, apple juice, lemon juice and first amount of oil to a boil. Remove from heat. Add toasted couscous. Stir. Cover. Let stand until liquid is absorbed, 8 to 12 minutes. Cool.
- Add toasted almonds and remaining ingredients. Toss to mix.