Cran-Orange Couscous Salad

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Average: 4.3 (4 votes)

This cranberry orange couscous salad created by Kristen Heigl won first prize in The 2018 Old Farmer’s Almanac recipe contest.We loved the mix of textures with tender couscous, dried cranberries, pecans, basil, and juicy orange.

This salad would also make a great side, brightening up a basic roast chicken for a flavorful dinner. Use pre-cooked couscous for a faster meal.

See more winning recipes using juicy oranges!

Cran-Orange Couscous Salad
Lori Pedrick

Photo Credit: 

Lori Pedrick

Salad

Ingredients

3 cups pearl couscous (cooked according to package directions)
1 cup goat cheese
3⁄4 cup dried cranberries
1⁄2 cup chopped pecans
2 cans (15.5 ounces each) chickpeas, drained and rinsed
5 basil leaves, chopped
2 large oranges, peeled and chopped
1 small red onion, chopped

Instructions

For salad: Place couscous in a bowl. Add goat cheese, cranberries, pecans, chickpeas, basil, oranges, and onions. Mix well.

Vinaigrette

Ingredients

1⁄2 cup olive oil
1⁄4 cup balsamic vinegar
4 tablespoons orange juice
1 tablespoon orange zest
2 teaspoons honey
salt and freshly ground black pepper, to taste

Instructions

For vinaigrette: In a small bowl, whisk together oil, vinegar, orange juice, orange zest, honey, and salt and pepper. 

Pour vinaigrette over salad and stir to coat.

Yield: 

8 servings

Preparation Method

Category

Course

Credit: 

Kristen Heigl, Staten Island, New York

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