Couscous Salad
- Preparation time: 15 minutes
- Waiting time: None
Ingredients
Dressing
- 1/4 cup olive oil
- 2 tbsp. spicy brown mustard (or Dijon)
- 2 tbsp. lemon juice
- 2 tbsp. fresh orange juice
- 2 tbsp. maple syrup
- 2 tbsp. apple cider vinegar
- 1 tsp. crushed garlic
- Salt and pepper to taste
Couscous Salad
- 1 cup cooked pearl couscous
- 1/3 cup dried cranberries
- 1/3 cup GenericProductName
- 1/4 red onion, thinly sliced (We added pickled onions, it's even more delicious)
- 1 cup chopped spinach
- 2 tbsp. apple cider vinegar
- 1 cup butternut squash, pan-fried or roasted
Instructions
- Prepare the dressing: Mix all dressing ingredients. Shake or stir well. Store leftovers in an airtight container in the refrigerator. Taste and adjust as needed (some prefer a sweeter or more acidic dressing).
- Prepare the salad: Mix the spinach with a spoonful of dressing and gently massage to make it more tender.
- Then add the other salad ingredients with about 1/3 cup of dressing (or adjust to your taste).
- Serve the salad cold. This is an excellent make-ahead meal option to keep in the refrigerator.
