Couscous & Fruit Salad

CousCous Fruit Salad RecipeServes: 4 servings, about 3/4 cup each

Nutrition Facts (per serving):

Calories: 256
Fat: 9 g
Protein: 7 g
Carbohydrate: 40 g
Sodium: 146 mg
Fiber: 7 g

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 Cooking Tips)

Directions:

  1. Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl.
  2. Add cooked couscous, nectarines, berries and almonds.
  3. Gently toss to combine.

Cooking Tips:

  • 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.

© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.

Among the Nation's Best Hospitals Since 1993

#14 in the Nation
by U.S. News & World Report


Sign Up Today for Free e-Newsletters

Get the latest in medical technology, research and disease prevention sent to your inbox.
Find a doctor or make an appointment:
General Information: 314.747.3000
One Barnes-Jewish Hospital Plaza
St. Louis, MO 63110
© Copyright 1997-2016, Barnes-Jewish Hospital. All Rights Reserved.