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Couscous Salad Recipe Image

Couscous Crunch Salad

By Sobeys
Published on March 08, 2024
Mix whole-wheat couscous with sundried tomatoes and sultana raisins. Combine thinly sliced green onions, Sundried Tomato California Dressing and fresh lemon juice. Combine couscous mixture and dressing with crunchy toasted pine nuts and slivered almonds.
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Time and servings

20 minsTotal time
8Servings
15 minsPrep time
5 minsCooking time

Ingredients

  • 2 cups reduced sodium vegetable or chicken broth 500 mL
  • 1 3/4 cups whole-wheat couscous 425 mL
  • 1/4 cup sundried tomatoes, thinly sliced 60 mL
  • 1/4 cup sultana raisins 60 mL
  • 4 green onions, thinly sliced -1/2 cup
  • 1/2 cup sun-dried tomato dressing 125 mL
  • 2 tbsp lemon juice 30 mL
  • 1/3 cup pine nuts, toasted 75 mL
  • 1/3 cup slivered almonds, toasted 75 mL
  • 1 cup lightly packed fresh parsley leaves, chopped 250 mL

Method

  1. Step 1

    Bring broth to a boil. Combine couscous, sundried tomatoes and raisins in a heatproof bowl. Pour in broth, cover tightly and let stand 5 min. Fluff with a fork and cool to room temperature.

  2. Step 2

    Meanwhile, combine onions, dressing and lemon juice. Add cooled couscous and nuts to dressing mixture. Add parsley and toss to combine.