Couscous, Cranberry and Blue Cheese Salad (11.17.14)

Posted at 11:24 AM, Nov 17, 2014
and last updated 2014-11-17 15:17:39-05
  • 1 1/2 cups (10 ounces) uncooked plain couscous
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 lemon, zest and juice
  • 1 cup (4 ounces) dried cranberries
  • 1 cup (4 ounces) crumbled blue cheese
  • 3 green onions, chopped
  • 3/4 cup (3 ounces) pecans, toasted, coarsely chopped
  • Salt and Pepper, to taste

Prepare couscous according to package directions, making sure to fluff it with a fork when it’s cooked. In a small bowl, whisk together the olive oil, vinegar, lemon zest, lemon juice, salt and pepper. Set aside.

Pour the prepared couscous into a large mixing bowl. Add the cranberries, blue cheese, scallions, and pecans and pour the dressing evenly over the top. Mix everything together lightly with a fork so the ingredients are lightly coated with the dressing and the mixture stays fluffy. Taste the salad for seasoning, and add additional salt and pepper, if necessary.

Note: You can substitute feta or parmesan for the blue cheese.

Sponsor: Dan’s Market