Tropical Couscous Salad

5
Total Time
23 min
Prep
20 min
Cook
3 min
Serves
6
Difficulty
Easy
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.*

Ingredients

water

1 cup(s)

table salt

1 tsp, divided

uncooked whole wheat couscous

1 cup(s)

fresh lime juice

¼ cup(s)

canola oil

2 Tbsp

ground cumin

½ tsp

mango(es)

1½ cup(s), fresh, cubed

pineapple

1 cup(s), Golden-variety, chopped

cilantro

½ cup(s), fresh, chopped

uncooked red onion(s)

¼ cup(s), sliced, fresh, chopped

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

*Could affect SmartPoints values.

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