Just imagine biting into crisp, juicy berries, crunchy, sliced almonds, and nutty--almost tangy--couscous.
Wow.
Well your dreams just became a reality.
This is another winner from Better Homes and Gardens. It was my first time cooking couscous, and I'll be honest--I was a little skeptical--but pleasantly surprised. :)
Super easy to make, too! Yumm-o summer side dish.
The only change I made was substituting green onion for the shallots...that's what I had in my fridge.
Whole-Wheat Couscous & Fruit Salad
4 servings
2 Tbsp extra virgin olive oil
2 Tbsp orange juice
1 Tbsp cider vinegar
2 tsp finely chopped shallots
1/4 tsp salt
1/4 tsp freshly ground pepper
2 cups cooked whole-wheat couscous
1 cup chopped nectarine
1 cup mixed fresh berries (I used blueberries & raspberries)
2 Tbsp toasted, sliced almonds*
In a large bowl, whisk together oil, orange juice, vinegar, shallots, salt, & pepper. Add cooked couscous and fruit; gently toss to combine.
*Toasting almonds is easy! Just heat a dry skillet over medium-low heat, add almonds and cook while stirring, for about 2-3 minutes or until they are lightly browned and fragrant.
