Cranberry Pecan Couscous Salad in Lemon

Cranberry Pecan Couscous Salad in Lemon

Cranberry Pecan Couscous Salad in Lemon
Cranberry Pecan Couscous Salad in Lemon

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.

Don’t miss to read the Making Cornbread Stuffing Recipe

About the author

Head chef from https://masakanresepibu.com/ who loves cooking Indonesian, Chinese and European specialties. enthusiastic culinary, trying various kinds of cuisine and food, snacks.

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