Couscous & Fruit Salad
Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat.
Prep Time:
15 mins
Total Time:
15 mins
Servings:
4 servings, about 3/4 cup each
Ingredients
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2 tablespoons extra-virgin olive oil
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2 tablespoons orange juice
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1 tablespoon cider vinegar
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2 teaspoons finely chopped shallots
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1/4 teaspoon salt
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1/4 teaspoon freshly ground pepper
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2 cups cooked whole-wheat couscous
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1 cup chopped nectarine
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1 cup mixed fresh berries, such as blueberries and raspberries
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2 tablespoons toasted sliced almonds, (see Tip)
Directions
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.
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 information
Calories 259, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Sodium 146 mg, Carbohydrate 40 g, Fiber 7 g, Protein 7 g, Potassium 116 mg. Daily Values: Vitamin C 20%. Exchanges: Starch 2, Fruit 0.5, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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