Couscous & Fruit Salad Recipe
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
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 Tip)
Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.
Tips & Notes
Tip: 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.
Per serving: 259 calories; 9 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 7 g protein; 7 g fiber; 146 mg sodium; 116 mg potassium.
Nutrition Bonus: Vitamin C (20% daily value).