Fruited couscous salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Hot water |
| ¼ | teaspoon | Salt |
| 1 | cup | Uncooked couscous |
| ½ | cup | Frozen orange juice concentrate, defrosted |
| 2 | tablespoons | White wine vinegar |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Vegetable oil |
| 1 | teaspoon | Grated orange peel |
| 1 | cup | Fresh blueberries |
| 1 | cup | Fresh raspberries |
| 1 | cup | Fresh strawberries; hulled and halved |
| 1 | Fresh peach; pitted and cut in 1/2\" chunks | |
| 1 | Fresh plum tomatoes; pitted and cubed | |
| ¼ | cup | Fresh mint leaves |
Directions
Combine water and salt in a 2 quart saucepan. Bring to boil over medium-high heat. Stir in couscous. Cover. Remove from heat. Let stand for 5 minutes. Fluff couscous lightly with fork. Place in medium mixing bowl.
Set aside.
Combine concentrate, vinegar, sugar, oil and peel in 2 cup measure. Blend well with whisk. Add half of juice mixture to couscous. Mix well. Cover and chill at least 1 hour.
Add remaining juice mixture and remaining ingredients to couscous mixture.
Toss gently to combine. Line serving bowl with lettuce, if desired.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #685 by L979@... on Jul 21, 1997