Description
A delightful autumn-inspired couscous salad featuring ripe pears, cranberries, and warm spices for a refreshing side dish.
Ingredients
Scale
- 1 cup pearl couscous
- 2 cups water or vegetable broth
- 1 ripe pear, diced
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring water or broth to a boil in a medium saucepan.
- Add pearl couscous, reduce heat, cover, and simmer for 10-12 minutes until tender and water is absorbed.
- Fluff couscous with a fork and let cool.
- In a large bowl, combine diced pear, cranberries, walnuts, olive oil, balsamic vinegar, cinnamon, salt, and pepper.
- Add cooled couscous to the bowl and toss to combine.
- Garnish with fresh parsley and serve.
Notes
This salad can be made ahead and refrigerated for up to 2 days. Add the nuts just before serving to keep them crunchy.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 320 kcal
- Sugar: 15g
- Fat: 12g
- Carbohydrates: 45g
- Protein: 8g