Fruity Couscous Salad

  • Yield: 10 to 12 servings


2cups canned fat-free chicken broth
2cups couscous
1/2cup dried tart cherries or dried cranberries
2/3cup coarsely chopped carrots
1cup chopped unpeeled cucumber
1bunch green onions, chopped
1/4cup pine nuts or slivered almonds, toasted, optional
3tablespoons seasoned rice vinegar
1tablespoon olive oil
1tablespoon Dijon mustard
-- Salt and pepper


  1. Bring broth to boil in medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with fork. Uncover; let cool 10 minutes.
  2. Combine cooked couscous, dried fruit, carrots, cucumber, green onions and pine nuts in large bowl; mix well.
  3. Combine vinegar, olive oil and mustard in small bowl; mix well. Pourover couscous mixture; mix well.  Season to taste.  Serve chilled or at room temperature.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001). 

Nutritional Info *per serving

  • Calories 144
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 141mg
  • Carbohydrate 29g
  • Fiber 2g
  • Protein 5g