Fruity Couscous Salad
Couscous, a tiny, quick-cooking pasta, takes center stage in this fabulous Middle Eastern-inspired side salad.
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1 cup uncooked plain couscous
- 2 large oranges
- 1 tablespoon vegetable oil
- 1/2 teaspoon Korintje Cinnamon
- 1 medium Granny Smith apple, cored and chopped
- 1/2 cup dried apricots, diced
- 1/2 cup sweetened dried cranberries
- 1/4 cup thinly sliced green onions with tops
- 1/4 cup sliced almonds, toasted
In (2-qt.) Saucepan, bring water and salt to a boil. Stir in couscous; cover and remove from heat. Let stand 15 minutes; fluff with a fork.
Cut apple into wedges using Apple Wedger. Chop apple using Food Chopper. Dice apricots using Chef's Knife. Add couscous, apple, apricots, cranberries and green onions to orange juice mixture; mix well. Cover; refrigerate at least 2 hour to allow flavors to blend. Stir in almonds just before serving.
- 12 servings of 1/2 cup
Nutrients per serving:
Calories 120, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 23 g, Protein 3 g, Sodium 100 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 starch, 1/2 fruit (1 1/2 carb)
To toast almonds, spread almonds in a single layer over bottom of Small Bar Pan. Bake at 350°F for 10-12 minutes or until light golden brown. Cool completely.
Look for packages of couscous in the rice or pasta section of the supermarket. Use plain couscous, not a flavored mix, for this recipe.