Step aside, potato salad. You too, macaroni! This cranberry-studded couscous side is about to be the next big thing in pasta salads.
What You Need
Original recipe yields 6 servings
3/4 cup couscous, uncooked
2 stalks celery, chopped
2 carrot s, shredded
2 green onions, sliced
1/2 cup dried cranberries
1/4 cup PLANTERS Sliced Almonds, toasted
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
2 Tbsp. KRAFT Lite Zesty Italian Dressing
2 tsp. GREY POUPON Dijon Mustard
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Let's Make It
Cook couscous as directed on package; place in medium bowl. Cool.
Stir in vegetables, cranberries and nuts.
Mix mayo, dressing and mustard until blended. Add to couscous mixture; mix lightly.
How to Prepare Couscous
If your couscous package doesn't have preparation directions for 3/4 cup couscous, prepare the 2-serving amount.
Substitute 2 cups uncooked instant brown rice, cooked as directed on package, for the 3/4 cup uncooked couscous.
Substitute chopped dried apricots for the cranberries.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.