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    You are in: Home / Recipes / Israeli Couscous and Cranberry Salad Recipe
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    Israeli Couscous and Cranberry Salad

    Average Rating:

    3 Total Reviews

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    • on October 22, 2011

      The best one yet!!!

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    • on March 17, 2011

      *Made for Australia/NZ Swap #50* I also only used 1 cup of Craisins, which was plenty-- any more would have been too sweet. Made the rest as directed. Very nice salad, served with salmon burgers. Nice crisp sensation ! Thanks for posting, Kathy.

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    • on July 09, 2012

      I scaled this back for 4 serves (which was plenty for 3 of us as our only side and still a little left over). I only used 2 teaspoons of oil in the cooked couscous and that was plenty to separate it and then stir int he rest of the ingredients as per recipe, though I did use parsley instead of coriander/cilantro as we don't really care for the taste of it and the lemon added a really refreshing taste. Thank you Kiwi Kathy, made for Aussie/Kiwi Recipe Swap #66 July 2012.

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    Nutritional Facts for Israeli Couscous and Cranberry Salad

    Serving Size: 1 (90 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 274.0
     
    Calories from Fat 166
    60%
    Total Fat 18.5 g
    28%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 5.2 mg
    0%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 3.2 g
    13%
    Sugars 2.1 g
    8%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    vegetable stock

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