How to Making Cranberry Pecan Couscous Salad in Lemon Recipe
Ingredients:
- ½ stick of butter
- 1 cup diced celery
- 2 cups diced onions
- 2 cups water
- 1 16 oz can of corn, drained
- 3 tablespoons chopped fresh parsley
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- 2 chicken flavored bouillons
- 6 cups crumbled cornbread
- ½ cup chopped pecans
- Dash of black pepper
Directions to cook :
Tangy, crimson-colored dehydrated cranberries and toasted pecans undoubtedly are a vibrant combo in this unique salad that is green. If you want to make it significantly more than 2 hours ahead of time, keep back on adding the cucumbers until serving time so they really will retain their special crunch.
