Couscous Fruity Salad
This was in Cooking Light years ago. I ripped out the recipe but am not putting it in my digital cookbook.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1/2 cup water
- 1 tsp salt
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup lemon juice
- 1/4 cup fresh mint
- 2 cups orange juice divided
- 10 ounces couscous (about 1 2/3 cup)
- 1/2 cup dried apricots sliced
- 1/2 cup dried currants
- 1 cup cucumber chopped and seeded
- 3/4 cup green onion chopped
- 1/2 cup pistachios coarsley chopped
- Carbohydrate 96.0818122539813 g
- Cholesterol 0 mg
- Fat 9.44680255130566 g
- Fiber 8.52963068579214 g
- Protein 14.9171534977765 g
- Saturated Fat 1.21503262729473 g
- Serving Size 1 1 Serving (335g)
- Sodium 24.3868112810857 mg
- Sugar 87.5521815681892 g
- Trans Fat 0.72554868040014 g
- Calories 517 calories
Bring 1/2 cups of orange juice and water and salt to a boil. Add couscous. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork and place in a large bowl. Combine 1/2 cup orange juice, apricots, currants, and vinegar in a small saucepan. Bring to a boil. Remove from heat and let stand 15 minutes. Drain and discard cooking liquid. Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine. Cool in refrigerator. Great option....substitute dried cherries for apricots and currants. Calories 293; Fat 7.4g; Protein 7.7 g; Carb 51.4 g; Fiber 5 g
