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Fruited Couscous Salad

Colorful couscous salad featuring a bounty of fresh summer fruits

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Time:

Hands On: 20 minutes
Total Time: 1 hour 20 minutes

Servings:

Makes 12 servings (1 cup each)

Ingredients

  • 1-1/2 cups water
  • 1/4 teaspoon salt
  • 1 cup plain couscous, uncooked
  • 1/2 cup frozen orange juice concentrate, thawed
  • 2 tablespoons white wine vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 teaspoon grated orange peel
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries
  • 1 medium fresh peach, peeled, pitted, and chopped
  • 1 medium fresh plum, pitted, chopped
  • 1/4 cup fresh mint leaves, chopped
  •   Lettuce leaves, optional
Directions
  1. Combine water and salt in medium saucepan; bring to boil over medium-high heat. Stir in couscous; cover. Remove from heat. Let stand 5 minutes. Uncover; fluff with fork. Place in large bowl; set aside.
  2. Beat juice concentrate, vinegar, sugar, oil and orange peel in small bowl with wire whisk until well blended. Place half of juice concentrate mixture in small bowl; cover and refrigerate for later use. Add remaining juice concentrate mixture to couscous; mix well. Cover. Refrigerate at least 1 hour, or until chilled.
  3. Add reserved juice concentrate mixture, blueberries, raspberries, strawberries, peaches, plums and mint to couscous mixture; mix lightly. Serve on lettuce-covered plates, if desired.

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fruit

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milk

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meat/beans

MyPyramid Values are based on a 2,000 calorie diet


Nutrition Facts
Amount per Serving
Calories
114
% Daily Value*
Total fat
2%
1 g
Saturated fat
1%
0 g
Cholesterol
0%
0 MG
Sodium
2%
51 MG
Carbohydrate
8%
23 g
Dietary fiber
10%
2 g
Sugars
NaN%
 
Protein
5%
3 g
Vitamin A
4%
Vitamin C
48%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet
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