Couscous & Fruit Salad

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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.

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