Tropical Couscous Salad
- Total Time
Juicy tropical fruits and whole-wheat couscous make a super side dish. Add bite-size pieces of grilled chicken or shrimp for a main-dish sensation.*
table salt1 tsp, divided
uncooked whole wheat couscous1 cup(s)
fresh lime juice¼ cup(s)
canola oil2 Tbsp
ground cumin½ tsp
mango(es)1 ½ cup(s), fresh, cubed
pineapple1 cup(s), Golden-variety, chopped
cilantro½ cup(s), fresh, chopped
uncooked red onion(s)¼ cup(s), sliced, fresh, chopped
- Bring water and 1/2 teaspoon of salt to a boil in a small saucepan; remove from heat. Stir in couscous; cover and let stand until water is absorbed and couscous is tender, about 5 minutes. Fluff couscous with a fork; cool to room temperature.
- Meanwhile, in a medium bowl, whisk together lime juice, oil, cumin and remaining 1/2 teaspoon of salt until blended. Add mango, pineapple, cilantro and onion; toss to mix.
- Add couscous to fruit mixture; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about a heaping 3/4 cup per serving.