Couscous Fruity Salad Recipes

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT

Steps:

• In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
• Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
• Transfer the couscous to an airtight container and store in the refrigerator.
• Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

FRUITY COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

COUSCOUS FRUIT SALAD

Steps:

• Heat olive oil in a skillet over medium heat; saute onion and garlic until fragrant, 1 to 2 minutes. Add water to onion mixture and bring to a boil.
• Stir dates, cranberries, raisins, and peanuts into onion mixture and bring to a boil again. Add couscous and cilantro to dried fruit-onion mixture; bring to a boil. Reduce heat to low, cover skillet, and simmer until water is mostly absorbed, 10 to 15 minutes.
• Stir mango into couscous mixture, return cover, and simmer until all the water is absorbed and couscous is tender, about 5 more minutes.

COUSCOUS & FRUIT SALAD

Steps:

• Wisk olive oil, orange juice, cider vinegar, shallot, salt and pepper.
• Combine with couscous, fruit and almonds.
• ENJOY!