Couscous & Fruit Salad

From EatingWell: July/August 2008 — Subscribe Now!

Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat.

4 servings, about 3/4 cup each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon cider vinegar
2 teaspoons finely chopped shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups cooked whole-wheat couscous
1 cup chopped nectarine
1 cup mixed fresh berries, such as blueberries and raspberries
2 tablespoons toasted sliced almonds, (see Tip)

Preparation

Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.

Tips & Notes

Tip: To toast sliced almonds, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Nutrition

Per serving: 259 calories; 9 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 40 g carbohydrates; 7 g protein; 7 g fiber; 146 mg sodium; 116 mg potassium.

Nutrition Bonus: Fiber (28% daily value), Vitamin C (20% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fruit, 2 fat