Confetti Couscous Salad

Many years ago I was looking for a recipe to serve along side grilled shrimp. After searching through tons of magazines I found this recipe for Confetti Couscous Salad. I don't even recall in what publication I found the recipe but it has been a family favorite ever since. 

The first time I make a recipe I usually follow almost everything exactly, and then make notes if I do end up changing something as I'm sure a lot of cooks do. This salad however did not need one thing different or changed, the recipe was great as is. The salad is made very quickly and full of delicious flavors.

The name of the salad comes from the beautiful color of bright green celery, orange carrots and the  dark red of plump dried cranberries. Couscous, toasted almonds and a light vinaigrette round out this tasty dish.  I serve this salad most often with grilled seafood or chicken but it would taste great with just about anything. I truly hope you will give this one a try, it is a great salad.

Confetti Couscous Salad

~serves 4-6~

(Print this Recipe)

Ingredients:

1 cup chicken broth

1 cup uncooked couscous

1/2 cup celery, chopped

1/2 cup carrot, shredded

1/4 cup green onions, finely sliced

1/2 cup dried cranberries

1/4 cup sliced almonds, toasted

Dressing:

3 tablespoons red wine vinegar

1 tablespoon olive oil

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

In a small saucepan, bring chicken broth to a boil. Stir in couscous; cover and remove from the heat. Let sand for 5 minutes. Fluff with a fork; cool.

In a serving bowl, combine the couscous, celery, carrot, onions, and cranberries.

In a small bowl whisk together the dressing ingredients. Pour over salad; toss to coat. Add almonds just before serving.  This salad can be served chilled or at room temperature.