Raz Cran Cous Cous or Quinoa Salad


A slightly sweet cous cous salad with nuts and fresh and dried fruit. Add the vinaigrette (as above) or enjoy without it. Barb L.

Servings: 6-8


Ingredients for Salad:

1 1/2 cups reduced sodium chicken or vegetable broth

3/4 cups cous cous or quinoa

1/8 tsp ground black pepper

1/2 cup finely chopped parsley

1/2 cup finely chopped toasted pistachios or walnuts

1/2 cup dried cranberries or currants

1 package (6 ounces or 1 1/3 cups) raspberries

Ingredients for Raspberry (or Pomegranate) Vinaigrette: (Optional for salad)

¼ cup Flying Olive Persian Lime or Eureka Lemon Extra Virgin Olive Oil

1 ½ Tbsp Flying Olive Raspberry Balsamic Vinegar or Pomegranate Balsamic Vinegar

1 Tbsp seedless blackberry or red raspberry jam

1 tsp sugar (or to taste)

1/2 Tbsp Dijon mustard

½ tsp poppy seeds


In a medium saucepan, combine broth, cous cous and pepper. Bring to a boil. Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed. Fluff with a fork. Cool.

Measure the vinaigrette ingredients into a jar and shake or whisk together. Refrigerate until ready to use.

Fold parsley, pistachios, and cranberries into the cooled cous cous. If serving immediately, add the raspberries gently into the mixture or wait and add them to the individual serving (they get soggy if they’re left in the cous cous too long.)

If desired, add half the Raspberry/Pomegranate Vinaigrette. Fold it in gently. Add the remainder as needed.

Submitted by Barb L.