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Cranberry Couscous Salad | Jackfruitful Kitchen

Cranberry Couscous Salad

Cranberry Couscous Salad

10 mins prepServes 6

This plant based salad was inspired by my love for the Whole Foods Cranberry Couscous Salad which if you haven't tried it, it's absolutely delicious! I may be biased, but my take on the Cranberry Couscous Salad is even better, and filled with better-for-you ingredients meant to keep you satiated. It’s the perfect side dish to any BBQ or social gathering - and it can also be easily adapted into a main course or used for meal prep! Try this salad and you'll fall in love with its flavorful ingredients and light refreshing taste.

6 servings

What you need

pearl couscous

1 ½ cup pearl couscous, gluten free if needed

red cabbage

1 cup red cabbage, finely chopped

ground turmeric

1 tsp ground turmeric

green onion

½ cup green onion, finely chopped

dried cranberries

⅓ cup dried cranberries

pecan pieces

⅓ cup pecan pieces, chopped

red bell pepper

1 red bell pepper, finely chopped

orange juice

¼ cup orange juice

lime

1 lime, zested and juiced

coconut aminos

2 tbsp coconut aminos

apple cider vinegar

2 tbsp apple cider vinegar

maple syrup

2 tbsp maple syrup

ground ginger

½ tsp ground ginger

garlic powder

1 tsp garlic powder

ground cumin

½ tsp ground cumin

cayenne

salt & pepper

1 salt & pepper, to taste

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Instructions


0 Bring a medium pot of water to a boil and add the couscous and turmeric. Cook according to package instructions. Drain and set aside to cool.
1 While the couscous is cooking and cooling, prepare the dressing by adding all ingredients to a jar and whisking to combine. Season to taste with salt, pepper, and maple syrup.
2 Add the couscous to a large salad bowl along with the remaining salad ingredients. Top with the dressing and toss to combine.
3 This salad is best prepared at least an hour in advance but can be prepped ahead of time and enjoyed all week long for a healthy meal prep.

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