Blueberry Couscous Salad

Total Time
40mins
Prep 30 mins
Cook 10 mins

Recipe source:Natural Awakenings Magazine but credit was given to Dricolls.com recipe library

Ingredients Nutrition

Directions

  1. 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.
  2. Stir in remaining 1/4 teaspoon salt and the remainder of the ingredients.
  3. Toss to mix well.
Most Helpful

I really liked this, although I made some changes because I was serving the couscous with an Asian-style chicken dish. I used cilantro instead of mint, lime juice instead of lemon juice, and green onions instead of red onions. Very tasty and visually appealing.

rpgaymer May 19, 2014

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!

loof August 19, 2011

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.

Annacia August 11, 2011