KANSAS CITY, Mo. -- Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat.
Active time: 15 minutes Total time: 15 minutes
Serves 4 (3/4 cup each).
All you need:
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, such as blueberries and raspberries
2 tbsp toasted sliced walnuts*
All you do:
1. Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.
*Test Kitchen tip: To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
Source: adapted from Eating Well, Inc.
Nutrition facts per serving: 204 calories, 9g fat, 1g saturated fat, 6g monounsaturated fat, 0mg cholesterol, 150mg sodium, 28g carbohydrate, 3g fiber, 4g protein, 187mg potassium.