Prep 30 mins
Cook 10 mins
Recipe source:Natural Awakenings Magazine but credit was given to Dricolls.com recipe library
Make and share this Blueberry Couscous Salad recipe from Food.com.
- 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.
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.
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.