Couscous & Fruit Salad

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Total time: 15 minutes
Yields 4 servings, about 3/4 cup each

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
1/2 cup dry whole-wheat couscous
1 cup chopped nectarine
1 cup mixed fresh berries, such as blueberries and raspberries
2 tablespoons sliced almonds

Bring 3/4 cups of water to a boil. As soon as it begins boiling, add dry couscous and stir. Immediately cover and take off heat. Set aside for 10 minutes.

Heat a small dry skillet over medium-low heat. Add sliced almonds and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

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

Calories 259; Fat 9 g; Sat 1 g; Mono6 g; Cholesterol 0 mg; Carbohydrates 40 g; Fiber 7g; Protein 7 g; Sodium 146 mg; Potassium 116 mg