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Mandarin Couscous Salad Recipe

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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

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7 Servings
Prep: 25 min. + chilling

Ingredients

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 Crisco® Extra Virgin Olive Oil
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce

Directions

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. Yield: 7 servings.

Nutrition Facts: 3/4 cup equals 221 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 108 mg sodium, 31 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1/2 fruit.

Mandarin Couscous Salad published in Light & Tasty December/January 2004, p39

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