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Couscous & Fruit Salad

July/August 2008

Your rating: None Average: 3.9 (60 votes)

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



READER'S COMMENT:
"I have never had couscous before so I was a little skeptical before trying the recipe. I have to say this is fantastic! I only made half the recipe but I ended up eating the whole thing as my dinner. It was fantastic. The flavors...
Couscous & Fruit Salad

Makes: 4 servings, about 3/4 cup each

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Total Time:

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

  1. 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; 0 g added sugars; 7 g protein; 7 g fiber; 146 mg sodium; 116 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value).

Carbohydrate Servings: 2

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


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