Couscous & Fruit Salad
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Couscous & Fruit Salad
This should be your lunch tomorrow. It has fruit, nuts, and couscous so you will be raring to go all afternoon. Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat.
Times
- Prep Time : 15 min min
- Ready Time : 15 min
Servings
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)
Directions
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
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.
Per serving: 256 calories; 9 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 40 g carbohydrates; 7 g protein; 7 g fiber; 146 mg sodium; 140 mg potassium
Nutrition Bonus: Fiber (28% daily value), Vitamin C (20% dv).
Exchanges: 2 starch, 1/2 fruit, 2 fat
Contributed by: EatingWell.com
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Pareve , Dinner, Lunch, Main, Salads, Starches , Lag BaOmer, Tu B’shevat , American , Make Ahead, Quick (under 30 minutes) , Budget, Comfort Food, Low Fat, Vegan, Vegetarian, Whole Grain , Fruit, Rice, Grains, & Pasta , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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