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A summery salad of saffron-flavored Israeli couscous, dried cranberries and preserved lemons.
Make and share this Preserved Lemon and Cranberry Couscous Salad recipe from Food.com.
- Heat olive oil and saffron in large saucepan. Add couscous and toast until lightly browned, about 3-4 minutes. Add chicken broth and bring to a boil. Reduce heat to a gentle boil, cover and continue cooking, stirring ocasionally until liquid is absorbed and pasta is tender. Remove from heat and put in a colander so any remaining liquid drains.
- Transfer couscous to a mixing bowl, and combine with remaining ingredients. Serve warm or cold.
Wonderful flavor! I increased the preserved lemon (b/c we LOVE lemon). Served warm without the walnuts, mint or spinach. The saffron was a nice touch.