Raspberry Pomegranate Couscous Salad
A sweet twist on a Mediterranean favorite couscous with a balance of an almond and pecan nutty flair, spices, and raspberry.
Ingredients
- 4 cups wild or mixed greens
- 1 package couscous
- ½ cup sweet yellow onion diced
- extra virgin olive oil or vegetable oil
- dash parsley, sage, rosemary, and thyme (or Italian seasoning)
- salt and pepper
- 1/2 cup finely chopped celery
- 1/2 cup sliced almonds (not salted)
- 1/2 cup chopped pecans
- Shirlie Jayne's Raspberry Pomegranate Dressing
Garnish
- Sliced cucumber
- Fresh raspberries
How to Prepare
- Prepare couscous as directed on package, set aside covered.
- Saute’ the onion in oil with the Italian spices, salt, and pepper until lightly browned in a large saute pan.
- Add the celery, pecans, almonds, and celery and continue to saute’ to slightly heat. Remove from heat.
- Add couscous and chill entire mixture in refrigerator for 1 hour.
- Place wild greens in large bowl and mix with a generous amount of Shirlie Jayne's Raspberry Pomegranate Dressing
- Plate greens or keep in serving bowl. Top with couscous mixture.
- Garnish with sliced cucumber and fresh raspberries.