Couscous and fruit salad on a white plate

Fruited Couscous Salad

Couscous and fruit salad on a white plate

 

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.

Couscous

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.

 

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 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

Course Appetizer, Salad, Side Dish
Cuisine American
Keyword antioxidant, fiber
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 1/2 cups couscous. Prepare as directed on package
  • 1/4 tsp salt

Juice Mixture:

  • 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

Fruits:

  • 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

Instructions

  1. 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.
  2. Fluff couscous lightly with fork. Place in medium mixing bowl. Set aside.
  3. Combine juice mixture in 2-cup measure. Blend well with whisk.
  4. Add half of juice mixture to couscous. Mix well. Cover and chill at least 1 hour.
  5. 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.

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