Preserved Lemon and Cranberry Couscous Salad
Brighten up your table with this Preserved Lemon and Cranberry Couscous Salad – a vibrant, flavor-packed dish that’s as simple as it is satisfying. Fluffy couscous soaks up the citrusy punch of preserved lemon and a perfectly balanced dressing of olive oil, lemon juice, and honey. Sweet bursts of dried cranberries mingle with fresh parsley and mint, while toasted almonds and green onions add irresistible texture and zest. This quick, 20-minute recipe is perfect for meal prep, a light lunch, or a colorful side dish at your next gathering. Served room temperature or lightly chilled, it’s a refreshing take on couscous salad that will delight your taste buds and impress your guests.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 1 whole preserved lemon
- 0.5 cup dried cranberries
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 cup fresh parsley, chopped
- 0.25 cup fresh mint, chopped
- 0.25 cup sliced almonds, toasted
- 2 whole green onions, thinly sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium saucepan, bring the vegetable broth to a boil.
Once the broth is boiling, remove it from heat and stir in the couscous. Cover the saucepan and let it sit for 5 minutes, allowing the couscous to absorb the liquid.
While the couscous is resting, finely chop the preserved lemon, discarding any seeds. Set aside.
Fluff the cooked couscous with a fork and transfer it to a large mixing bowl to cool slightly.
In a small mixing bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper to create the dressing.
Add the chopped preserved lemon, dried cranberries, toasted almonds, green onions, parsley, and mint to the couscous. Toss gently to combine.
Pour the dressing over the couscous mixture and toss until evenly coated.
Taste and adjust seasoning with more salt or lemon juice, if needed.
Serve the salad at room temperature or lightly chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 15.5 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
