Sckk1212/05/11




A great dish served hot or cold, for any occasion.






  • SERVING/YIELD
    4-6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #6813

























INGREDIENTS













  • 1 package couscous










  • ⅓ cup slivered almonds










  • 3 Tbsp olive oil










  • 20 cherry tomatoes, halved










  • ½ red pepper, diced










  • ½ red onion, diced










  • ½ cup dried cranberries










  1. Cook couscous. Place in a large bowl and set aside.



  2. Toast almonds in a small non-stick pan for 5 minutes, stirring occasionally, or until almonds get golden brown. Set almonds aside.



  3. Add olive oil to couscous bowl and mix well. Add tomatoes, red pepper, onion, dried cranberries, and toasted almonds. Mix well and serve.















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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
5.0   (1)
 
 

Great Shabbos salad

Rating:
 
5.0
Reviewed by AidelK
January 09, 2012
 
Last updated: January 09, 2012

I made this salad to serve for Shabbos lunch; I made it late Thursday night, leaving out the tomatoes and almonds (I added those at serving time.). I had an 8.8 ounce package of whole wheat couscous, so I used that. I added between 1/2-1 teaspoon of seasoned salt. With yellow cherry tomatoes, red pepper, the onion & cranberries, this was beautiful in a glass bowl! It's also delicious! Note that for the amount of couscous I used, it made 10-12 servings (rather than the 4-6 listed).

 
 
 
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