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

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    15 mins

    13 mins

    jessica327's Note:

    A summery salad of saffron-flavored Israeli couscous, dried cranberries and preserved lemons.

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    Serves: 6



    Units: US | Metric


    1. 1
      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.
    2. 2
      Transfer couscous to a mixing bowl, and combine with remaining ingredients. Serve warm or cold.

    Ratings & Reviews:

    • on March 14, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Preserved Lemon and Cranberry Couscous Salad

    Serving Size: 1 (282 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 361.3
    Calories from Fat 110
    Total Fat 12.3 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 581.8 mg
    Total Carbohydrate 49.4 g
    Dietary Fiber 4.4 g
    Sugars 1.1 g
    Protein 12.9 g

    The following items or measurements are not included:

    preserved lemons

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