Mediterranean Couscous Salad with Preserved Lemon and Cranberries
This vibrant Mediterranean Couscous Salad is a delightful blend of textures and flavors, perfect as a light lunch or a side dish for any gathering. The nutty flavor of toasted Israeli couscous is enhanced by aromatic saffron and enriched with the tangy zest of preserved lemon. Sweet dried cranberries and crunchy walnuts add a contrast of sweetness and texture, while fresh mint and baby spinach provide a refreshing finish. Quick to prepare in under 30 minutes, this salad is both healthy and delicious, making it an ideal addition to any meal.
6
Servings
100
Calories
10
Ingredients
Ingredients
Israeli couscous
2 cups (uncooked)
Chicken broth
4 1/2 cups (low-sodium, warmed)
Olive oil
2 tablespoons (extra virgin)
Saffron
1 teaspoon (threads)
Dried cranberries
1/2 cup (chopped)
Shallots
2 (finely chopped)
Walnuts
1/2 cup (chopped)
Fresh mint
1/2 cup (roughly chopped)
Preserved lemon
1/2 (diced)
Baby spinach
1 cup (optional, washed and torn)
Instructions
1
In a large saucepan, heat the olive oil over medium heat. Add the saffron strands and gently toast them for about 1 minute until fragrant.
2
Stir in the Israeli couscous and toast for 3-4 minutes, stirring frequently, until the grains are lightly browned.
3
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cover, and cook for about 10-12 minutes until the liquid is fully absorbed and the couscous is tender.
4
Once cooked, remove the saucepan from heat and transfer the couscous into a colander to drain any excess liquid. Allow it to cool for a few minutes.
5
In a large mixing bowl, combine the cooled couscous with the chopped shallots, dried cranberries, walnuts, fresh mint, diced preserved lemon, and baby spinach (if using). Toss gently to combine all ingredients evenly.
6
Taste and adjust seasoning with salt and pepper if desired. Serve the salad warm, or refrigerate for a few hours and enjoy it cold.
Nutrition Information
3.3g
Fat
15g
Carbs
2.3g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Couscous Salad with Preserved Lemon and Cranberries?
It is a vibrant salad featuring toasted Israeli couscous, aromatic saffron, tangy preserved lemon, sweet cranberries, and crunchy walnuts.
How many servings does this recipe provide?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 100 calories.
How long does it take to prepare this salad?
The salad can be prepared in under 30 minutes.
What type of couscous is required?
The recipe calls for 2 cups of uncooked Israeli (pearl) couscous.
Is this recipe suitable for vegetarians?
While tagged as vegetarian, it uses chicken broth; to make it strictly vegetarian, substitute the chicken broth with vegetable broth.
Can I make this salad vegan?
Yes, by using vegetable broth instead of chicken broth, the recipe becomes entirely vegan.
What gives the couscous its yellow color?
The yellow color and aromatic flavor come from a teaspoon of saffron threads.
How much fat is in one serving?
There is 3.3g of fat per serving.
What is the carbohydrate content?
Each serving contains 15g of carbohydrates.
How much protein does this salad offer?
Each serving provides 2.3g of protein.
What is the fiber content per serving?
The salad contains 2g of fiber per serving.
What nuts are used in this recipe?
The recipe uses 1/2 cup of chopped walnuts for texture and healthy fats.
Can I use a different herb instead of mint?
While the recipe calls for fresh mint, you could substitute with fresh parsley or cilantro if preferred.
What is the purpose of toasting the couscous?
Toasting the Israeli couscous in olive oil for 3-4 minutes adds a rich, nutty flavor to the dish.
How do I prepare the preserved lemon?
You should use half of a preserved lemon and dice it finely before adding it to the salad.
Is the baby spinach mandatory?
No, the 1 cup of baby spinach is optional and should be washed and torn if used.
How long should the couscous simmer?
The couscous should simmer for 10-12 minutes until the liquid is absorbed and the grains are tender.
Should the salad be served warm or cold?
It can be served immediately while warm or refrigerated for a few hours and enjoyed cold.
What should I do after the couscous is cooked?
Transfer it to a colander to drain any excess liquid and allow it to cool for a few minutes before mixing with other ingredients.
Can I substitute the dried cranberries?
Yes, dried currants, raisins, or chopped dried apricots would work well as substitutes.
How do I toast the saffron?
Gently toast the saffron strands in olive oil for about 1 minute over medium heat until fragrant.
What kind of broth is recommended?
The recipe suggests 4 1/2 cups of warmed, low-sodium chicken broth.
Are there any allergens in this recipe?
The recipe contains wheat (couscous) and tree nuts (walnuts).
How should the shallots be prepared?
The two shallots should be finely chopped before being added to the salad.
Can I add extra protein to this salad?
Yes, grilled chicken, chickpeas, or feta cheese would make excellent additions.
Is this recipe gluten-free?
No, couscous is made from semolina flour and contains gluten.
What type of olive oil is best?
Extra virgin olive oil is recommended for the best flavor.
Can I make this ahead of time?
Yes, making it a few hours in advance allows the flavors of the preserved lemon and mint to meld together.
Is there any sugar in this recipe?
The recipe does not list added sugar, though the dried cranberries contain natural sugars.