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


  1. 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.

  2. Meanwhile, using Zester/Scorer, zest one orange to measure 1 tsp zest. Juice oranges to measure 3/4 cup juice. In Classic Batter Bowl combine orange zest, juice, oil and cinnamon; whisk until bended.

  3. 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)

Cook's Tips:

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.

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