Fruited Couscous Salad

Recipe Ingredients

1 1/2 cups	355ml	Hot water
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Uncooked couscous
1/2 cup	118ml	Frozen orange juice concentrate - defrosted
2 tablespoons	30ml	White wine vinegar
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Vegetable oil
1 teaspoon	5ml	Orange peel - grated
1 cup	237ml	Fresh blueberries
1 cup	237ml	Fresh raspberries
1 cup	237ml	Fresh strawberries - hulled and halved
1		Fresh peach - pitted and cut in 1/2" chunks
1		Fresh plum tomatoes - pitted and cubed
1/4 cup	10g / 0.4oz	Fresh mint leaves

Recipe Instructions

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.

Source:
Cooking Light, May 1994, page 135

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