September 05, 2013

Recipe: Fruit and Couscous Salad

Recipe: Fruit and Couscous Salad



Last night I made up a batch of Fruit and Couscous salad, a cold salad that is quick, easy and a nice summer lunch.  I really like basic recipes like this, where you can add whatever fruits, veggies or toppings you have on hand.  This salad is exactly that, you just make your couscous and then add in whatever goodies you like.  Here is my recipe, but feel free to vary it to your liking.  Get creative and enjoy!



Ingredients:
- 1 cup couscous
- 2 tbsp blood orange infused olive oil (or plain olive oil)
- 2 tbsp coconut infused white balsamic vinegar (or any similar substitute or omit entirely)
- 1 small apple, diced
- baby spinach, diced
- dried cranberries
- dried goji berries
- sunflower seeds (or sliced almonds)
- chia seeds
- unsweetened shredded coconut
- cinnamon
- orange peel (optional)


Recipe: Fruit and Couscous Salad

Instructions:
- Make the couscous according to the package directions.
- While the couscous is absorbing the hot water, add in your dried fruits so that they will plump up.  I also added my spinach at this point.  The spinach will wilt from the heat, so add it at the end if you prefer it to be firmer.
- Add a dash of dried orange peel and cinnamon, to taste.  Let cool. 
- Place diced apple into a serving bowl.  When the couscous is cool, add it to the serving bowl.  
- Stir in the olive oil and balsamic vinegar.
- Stir in your seeds and nuts.
- Top with the shredded coconut.


Recipe: Fruit and Couscous Salad

Feel free to swap out the sunflower seeds with any nut of your choice.  Almonds are a great alternative.  If you have fresh strawberries, add those in at the end instead of a dried fruit.  Sometimes, I even top this with crumbled feta cheese.  I just love to make a big batch and take it to work for the next few lunches.  Store in the refrigerator in an air-tight container and serve chilled.




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