By: EatingWell

Servings: 4

Yield: 4 servings, about 3/4 cup each

Total Time: 15 minutes

Prep Time: 15 minutes

Recipe Description:

Try this fruit-and-nut-studded couscous salad alongside grilled salmon or
chicken for supper or on its own for a fresh lunchbox treat.

Recipe Ingredients:

1. 2 tablespoons extra-virgin olive oil
2. 2 tablespoons orange juice
3. 1 tablespoon cider vinegar
4. 2 teaspoons finely chopped shallots
5. 1/4 teaspoon salt
6. 1/4 teaspoon freshly ground pepper
7. 2 cups cooked whole-wheat couscous
8. 1 cup chopped nectarine
9. 1 cup mixed fresh berries, such as blueberries and raspberries
10. 2 tablespoons toasted sliced almonds (see Tip)

Recipe Steps:

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.

Recipe Tips & Notes:

1. Tip: To toast sliced almonds, heat a small dry skillet over medium-low heat.
   Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3
   minutes.

Recipe Nutrition:

Per serving:
259 calories; 9 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0
mg cholesterol; 40 g carbohydrates; 7 g protein; 7 g fiber; 146 mg
sodium; 116 mg potassium

Nutrtion Bonus: Fiber (28% daily value), Vitamin C (20% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 1/2 fruit, 2 fat