Products used in this recipe
Cranberry Orange Couscous Salad
Yield: 12 Servings (7 oz.)
Yield: 12 Servings (7 oz.)
A vibrant entrée salad that can be made ahead is just what you need for your grab n' go case. This one holds its own just as it is, but you could easily add some grilled protein as an option.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Good Grains™: Couscous, Red Quinoa and Vegetable Blend 6/2.5lb | 40 oz. | 1 bag |
| Garbanzo beans, canned, drained, rinsed | 14 oz. | |
| Mandarin orange segments, canned, drained | 14 oz. | |
| Baby spinach, fresh | 2 oz. | 2 cups |
| Goat cheese, crumbled | 4 oz. | |
| Cranberries, dried | 3 oz. | |
| Pecans, toasted, chopped | 2 oz. | |
| Basil leaves, fresh, thinly sliced | 8 leaves | |
| Olive oil | 4 fl. oz. | 1/2 cup |
| Orange juice | 2 fl. oz. | 1/4 cup |
| Balsamic vinegar | 2 fl. oz. | 1/4 cup |
| Orange zest, grated | 1 Tbsp. | |
| Honey | 2 tsp. | |
| Kosher salt | 1 tsp. | |
| Black pepper, ground | 1/2 tsp. |
Preparation Instructions:
- Step 1
- Prepare couscous and vegetable blend according to package instructions. Cool.
- Step 2
- In a large bowl, combine couscous and vegetable blend with garbanzo beans, oranges, spinach, goat cheese, cranberries, pecans and basil.
- Step 3
- Whisk together the olive oil, orange juice, vinegar, zest, honey, salt and pepper. Pour over couscous salad and toss to coat evenly.
