Tropical Couscous Salad
1 tsp, divided
Uncooked whole wheat couscous
Fresh lime juice
1½ cup(s), fresh, cubed
1 cup(s), Golden-variety, chopped
½ 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.