Jeweled Couscous Salad with Balsamic Vinaigrette

Prep Time Icon
35 Minutes


2 cups couscous

2 cups Crunch Pak mixed apple slices, chopped

1 cup walnuts, chopped

1 cup dried cranberries

1 cup dried apricots, chopped

½ cup golden raisins

1 cup fresh parsley, chopped fine

Balsamic Vinaigrette

½ cup balsamic vinegar

¼ cup olive oil 1 tbsp.

Dijon mustard

3 tbs. honey




1. In medium bowl combine vinegar, mustard, and honey. Slowly drizzle in olive oil until incorporated. Season with salt and pepper; set aside.

2. Bring four cups of water to a boil in a medium pot then add couscous. Cook for 10-12 minutes or until couscous is tender; drain and set aside.

3. In a large bowl add the cooled couscous, apples, walnuts, cranberries, apricots, and raisin. Mix with a large spoon until combined. Stir in parsley. Add the balsamic vinaigrette before serving and toss to coat. Serve cold or at room temperature.

Love this recipe?

Still Hungry? Check out these great recipes!

Getting hungry?

Find Our Products