Couscous Salad with Berries
Learn this recipe by heart. It combines the most antioxidant-rich fruits with
high-fiber whole grains for twice the protection against coronary disease.
If you have any leftovers from dinner, refrigerate them and enjoy at breakfast.
1 1/2 cups water
1 tbsp canola oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground allspice
1 cup whole-wheat couscous, such as Fantastic Foods
2 scallions, trimmed and finely chopped
1 pint small ripe strawberries, washed, trimmed and sliced
1/2 pint small ripe blueberries, washed
1/2 pint small ripe raspberries, washed
1/2 cup minced fresh parsley
2 tbsp seasoned rice vinegar, or to taste
Bring water, canola oil, salt, pepper and allspice to a boil in a 3-qt saucepan.
Add couscous and scallions and stir. Return to a boil, reduce heat to low, cover,
and simmer for 2 minutes or until water is absorbed. Remove from heat, stir
to fluff, and let stand, covered, for 5 minutes. Transfer warm couscous to a bowl
and stir in berries, parsley and vinegar. Serve warm, at room temperature or chilled.
SERVING SIZE: 1 1/2 cups
POINTS: 8.5 (5.5)
PER SERVING: 297 Calories/5 g Total Fat/0 g Saturated Fat/273 mg Sodium
58 g Total Carbohydrate/10 g Dietary Fiber/9 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
Return to Recipe Table of Contents