Blueberry Couscous Salad
photo by rpgaymer
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄2 cup orange juice
- 1⁄3 cup water
- 1⁄2 teaspoon salt, divided
- 3⁄4 cup wholewheat couscous
- 1 cup blueberries
- 1 cup mango, cut into cubes
- 1⁄3 cup red onion, chopped
- 2 tablespoons mint, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1⁄8 teaspoon pepper
directions
- Combine oj and water and 1/4 teaspoon salt in saucepan, bring to boil over medium heat and then stir in the couscous; cover; remove from heat and let stand 5 minutes. Transfer to bowl and dfluff witha fork; cool 10 minutes.
- Stir in remaining 1/4 teaspoon salt and the remainder of the ingredients.
- Toss to mix well.
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Reviews
-
Very nice and tasty couscous! I left out the red onion (don't care for it), and I only used about half of the oil called for. The mango and blueberry was great with the orange-soaked couscous and the mint rounded it all out. Very nice served with some spicy grilled chicken - thanks for sharing the recipe!
-
First I should say that this was done in about 15 mins. There was no mango around so I used some cantaloupe that was cut in the fridge. I didn't need the extra cooling time because the melon was well chilled and the blueberries were frozen when I added them to the couscous. Also, I used half of the oil and that worked well for my taste. It all turned out to be a perfectly grand flavor mixture that couldn't have been better for a hot summers day lunch.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>