Couscous & Fruit Salad

 

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

 

4 servings, about 3/4 cup each | Active Time: 15 minutes | Total Time: 15 minutes

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.

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

2 Carbohydrate Serving

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

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.