Couscous Fruit Salad Recipes

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SWEET COUSCOUS WITH NUTS AND DRIED FRUIT



Sweet Couscous with Nuts and Dried Fruit image

Provided by Giada De Laurentiis

Categories     side-dish

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/4 cup extra-virgin olive oil, if desired

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



Fruity Couscous Salad image

To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.

Provided by Ben S.

Categories     Salad     Pasta Salad     Fruit Pasta Salad Recipes

Yield 8

Number Of Ingredients 8

1 ⅓ cups dry couscous
⅔ cup slivered almonds
½ cup packed dried apricots, chopped
⅔ cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
1 cup water for 1 minute
1 teaspoon cumin
3 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

Steps:

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

Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g

10-MINUTE COUSCOUS SALAD



10-minute couscous salad image

This makes a great lunchbox filler for a day out and is equally good at home from the fridge

Provided by Good Food team

Categories     Lunch, Main course

Time 10m

Number Of Ingredients 8

100g couscous
200ml hot low salt vegetable stock (from a cube is fine)
2 spring onions
1 red pepper
½ cucumber
50g feta cheese, cubed
2tbsp pesto
2tbsp pine nuts

Steps:

  • Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.

Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium

MANDARIN COUSCOUS SALAD



Mandarin Couscous Salad image

I help teach a healthy lifestyles program and often share this recipe. Instead of mandarin oranges you can add fresh chopped oranges...or replace the peas with diced cucumber or green pepper. -Debbie Anderson of Hillsdale, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 7 servings.

Number Of Ingredients 11

1-1/3 cups water
1 cup uncooked couscous
1 can (11 ounces) mandarin oranges, drained
1 cup frozen peas, thawed
1/2 cup slivered almonds, toasted
1/3 cup chopped red onion
3 tablespoons cider vinegar
2 tablespoons olive oil
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce

Steps:

  • Place water in a saucepan; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cover and refrigerate for at least 1 hour., In a large bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt and pepper sauce; shake well. Pour dressing over couscous mixture; toss to coat.

Nutrition Facts : Calories 221 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

COUSCOUS & FRUIT SALAD



Couscous & Fruit Salad image

Make and share this Couscous & Fruit Salad recipe from Food.com.

Provided by Motivated Mama

Categories     Fruit

Time 10m

Yield 4 sides, 4 serving(s)

Number Of Ingredients 8

2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon cider vinegar
2 teaspoons shallots, minced
salt and pepper, to taste
2 cups whole wheat couscous, cooked
2 cups summer fruit
2 tablespoons almonds, sliced and toasted

Steps:

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

CREAMY COUSCOUS SALAD



Creamy Couscous Salad image

This is a summer salad with a Mediterranean flare! I created it for RSC #7. You can add a chopped bell pepper and increase the amount of mint if you desire, or throw in some other fresh herbs of your choice. See the notes in parentheses to make this dairy-free.

Provided by Kree6528

Categories     Grains

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup uncooked couscous
1 1/4 cups boiling water
1 medium tomatoes, chopped
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup feta cheese, crumbled (Galaxy Foods also makes feta soy cheese crumbles)
1 (8 ounce) container plain yogurt (or soy yogurt)
2 teaspoons lemon juice
1/4 cup of fresh mint, chopped
salt and pepper

Steps:

  • Place couscous in a large bowl and pour boiling water over the top. Let it soak for 10 minutes for the grains to swell, then fluff it with a fork.
  • Add the tomato, chickpeas, and feta to the couscous.
  • In a small bowl, combine the yogurt, lemon juice, mint, and salt and pepper.
  • Pour the yogurt mixture over the couscous and mix well to combine.
  • Eat it as is or chill it in the refrigerator for a real Summer treat. It's even better when the flavors combine for at least an hour.

Nutrition Facts : Calories 256.4, Fat 5, SaturatedFat 2.9, Cholesterol 16.4, Sodium 376.3, Carbohydrate 42, Fiber 5.1, Sugar 3, Protein 10.7

COUSCOUS SALAD



Couscous Salad image

This couscous salad incorporates carrots, onions, and peas for a vegetable-filled dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes about 8 cups

Number Of Ingredients 11

1 pound (about 1 cup) fresh English peas, shelled
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 medium red bell pepper, seeded, deveined, and cut into 1/4-inch dice
1 small carrot, peeled and cut into 1/4-inch dice
2 medium garlic cloves, finely chopped
1 teaspoon coarse salt, plus 1 pinch
1 tablespoon curry powder
2 1/2 cups water
3 ounces (1/2 cup) dried cranberries
2 cups couscous

Steps:

  • Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add shelled peas, and cook for 2 minutes. Transfer to ice-water bath to stop cooking. Drain, and set aside.
  • Heat oil in a medium saucepan over medium-high heat. Add onion, red pepper, carrot, garlic, and a pinch of salt. Cook, stirring occasionally, until onion is translucent and carrots are tender, about 5 minutes. Add 1 teaspoon salt and curry powder, and cook for 1 minute more.
  • Add 2 1/2 cups water and dried cranberries. Bring to a boil. Stir in couscous and the cooked peas. Cover, and remove from heat; let sit for 5 minutes. Remove cover, and fluff with a fork. Serve immediately.

COUSCOUS SALAD WITH CHICKEN & FRUIT



Couscous Salad with Chicken & Fruit image

Tender bite-size pieces of chicken breast and fruit add savory and sweet to this tasty couscous salad.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings

Number Of Ingredients 9

3/4 cup water
1/2 cup KRAFT Mango Chipotle Vinaigrette Dressing, divided
2/3 cup couscous, uncooked
1/2 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces
1 orange, sectioned
1 cup grapes
1 apple, finely chopped
1/2 cup KRAFT Real Mayo
8 lettuce leaves

Steps:

  • Bring water and 1/4 cup dressing to boil in small saucepan. Stir in couscous; cover. Remove from heat. Let stand 5 min. Fluff with fork.
  • Place couscous in large bowl. Add chicken, oranges, grapes and apples; mix lightly. Mix mayo and remaining dressing until blended. Add to couscous mixture; toss to coat.
  • Serve on lettuce leaves.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

CRAN-ORANGE COUSCOUS SALAD



Cran-Orange Couscous Salad image

I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 18

3 cups uncooked pearl (Israeli) couscous
2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained
2 large navel oranges, peeled and chopped
2 cups fresh baby spinach
1 cup crumbled goat cheese
1 small red onion, chopped
3/4 cup dried cranberries
1/2 cup fennel bulb, thinly sliced, fronds reserved
1/2 cup chopped pecans, toasted
8 fresh basil leaves, chopped, plus more for garnish
VINAIGRETTE:
1/2 cup olive oil
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon grated orange zest
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.

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