Fruited Couscous Salad with Citrus Vinaigrette

Prep Time 35 min
Cook Time N/A
Servings N/A
Difficulty Easy

Ingredients

  • Citrus Vinaigrette
  • 1 1/2 tbsps. fresh lime juice
  • 1 1/2 tbsps. fresh lemon juice
  • 1 1/2 tbsps. orange juice
  • 1 1/2 tbsps. red wine vinegar
  • 2 tsps. sucralose sweetener or sugar
  • 3 tbsps. Crisco Puritan Canola Oil w/Omega-3 DHA
  • 1 tsp. grated lime peel
  • SALAD
  • 1 fresh pineapple, peeled, cored, cut into 1/4-inch slices
  • 1 (20 oz.) can sliced pineapple
  • 3 kiwis, peeled
  • 1/2 pt. fresh raspberries
  • 2 cups cooked whole wheat couscous (2/3 cup uncooked)
  • 1 head bibb or Boston lettuce

Directions

  • Step 1

    MIX together citrus juices, vinegar, sweetener and lime peel until blended. Whisk in oil. Season to taste with salt and freshly ground black pepper.

  • Step 2

    CHOP some of the pineapple and kiwi finely to equal 1 cup. Toss the chopped fruit, couscous and 1/3 cup Citrus Viniagrette in medium bowl.

  • Step 3

    LINE serving plate with lettuce leaves. Cut pineapple slices in half; line the slices along the outer edge of the plate. Cut kiwi into 1/4-inch slices; arrange over pineapple. Slice raspberries in half; place over kiwi. Spoon couscous mixture into middle. Serve with additional Citrus Vinaigrette on the side.

Serving size
(6)

  • Calories 240
  • Calories from Fat30g
  • Total Fat 4g
  • Saturated Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 30mg
  • Potassium 0mg
  • Total Carbohydrates 47g
  • Dietary Fiber 10g
  • Sugars 20g
  • Protein 10g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet