Couscous and couscous salads are a Mediterranean staple.
In North America, most are probably best acquainted with couscous as tabouleh salad.
However, couscous has taken a bit of a hit over the past several years because of the gluten free trend. For those without digestive issues, couscous is a great pseudo-grain to consider adding to your diet.
Not technically a grain, couscous is the combination of semolina wheat and water and is actually more like pasta.
There are several types of couscous, including the large Israeli couscous (aka pearled couscous) and the small Moroccan couscous (about 3 times the size of cornmeal).
Couscous is likely known by most as the grain that’s used to make tabouleh but there are heaps of other ways to make it. Take this fruited couscous salad is one example; it’s a tasty and fantastic way to get more fruit.
Berries are a fantastic food. They’re naturally lower in sugar than other fruit and many, like raspberries, are high in fiber. They have the usual suspects of antioxidants and phytonutrients that have health-promoting properties above and beyond their vitamin and mineral content.
Loaded with blueberries, raspberries, strawberries, peaches, and plums, all rounded out with chopped walnuts.
This couscous salad makes a great side dish and can be enjoyed at any time of the year, not just in the summer. If you’re looking for something different, this couscous recipe is sure to please everyone in the family.
Fruited Couscous Salad
- 1 1/2 cups couscous. Prepare as directed on package
- 1/4 tsp salt
- 1/2 cup frozen orange juice concentrate defrosted
- 2 Tbsp white wine vinegar
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1 tsp orange peel grated
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh strawberries hulled and cut in half
- 1 fresh peach pitted and cut into 1/2 inch chunks
- 1 fresh plum pitted and cut into 1/2 inch chunks
- 1/4 cup fresh mint leaves
- 1/4 cup walnut chopped
Combine water and salt in 2-quart saucepan. Bring to boil over medium-high heat. Stir in couscous. Cover. Remove from heat. Let stand for 5 minutes.
Fluff couscous lightly with fork. Place in medium mixing bowl. Set aside.
Combine juice mixture in 2-cup measure. Blend well with whisk.
Add half of juice mixture to couscous. Mix well. Cover and chill at least 1 hour.
Add remaining juice mixture, and fruits to couscous mixture. Toss gently to combine.
Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on digestive, gut, mental health. Follow me on Facebook, Instagram and Twitter.