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Couscous, Cranberry, and  Feta Salad

Couscous, Cranberry, and Feta Salad

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Levedi

This recipe is great hot or cold. I invented it in grad school when I had no time to cook. It's a quick and easy one dish recipe. I use it as a side dish for nice meals or a full meal for lunch. You can make it in 5 minutes or less and eat immediately. For extra protein you can add chicken breast.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Place the couscous and cranberries in a heatproof bowl. Pour in the boiling water, and stir with a fork. Cover the bowl with plastic wrap, and set aside 5 to 10 minutes.
  2. Fluff the couscous with a fork, and fold in the cucumber and feta cheese. Season to taste with balsamic vinaigrette and salt.
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Reviews

Lynnessa
21
6/7/2008

This was delicious and very flavorful! I tripled it and used whole wheat couscous and reduced fat feta. I ate it warm for lunch and served it cold for a side at a BBQ. Perfect both ways. I didn't have dressing so I just did 2 parts olive oil to like 1.5 parts balsamic vinegar and a couple cloves of minced garlic. This was pretty garlicky so I wouldn't suggest you doing that unless you don't have dressing :) Thanks for a truly great recipe ~ this will be a staple this summer.

cheryl
13
8/14/2008

overall I enjoyed this dish. The combination of feta and cranberries is wonderful however I did not care for the balsamic dressing. Next time i may try some olive oil and maybe a splash of lemon instead of the balsamic

SIRSETHALOT
11
8/13/2009

Very wonderful flavor. You need to cut the water in half though, it should be a 1:1 ratio between cous cous and water, even with the dried cranberries. Also, I subbed cropped spinach for cucumbers and it was delicious.