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 minutes |
| Ready in: | 15 minutes |
| Yield: | 4 servings, about 3/4 cup each |
| Ease of Prep: | Easy |
| Recipe 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) | |
Recipe Directions
- 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.
Health Advantages: high fiber, low sat fat, low cholesterol, low sodium, heart healthy.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 259 cal | Carbohydrate Servings: | 2 | |||||
| Carbohydrates: | 40 g | Dietary Fiber: | 7 g | Cholesterol: | 0 mg | |||
| Fat: | 9 g | Sodium: | 146 mg | Saturated Fat: | 1 g | |||
| Protein: | 7 g | Potassium: | 116 mg | Monounsaturated Fat: | 6 g | |||
| Nutrition Bonus: | Fiber (28% daily value), Vitamin C (20% dv). | |||||||
| Exchanges: | 2 starch, 1/2 fruit, 2 fat | |||||||
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