Mandarin Couscous Salad
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
SERVINGS
|
7
|
CATEGORY
|
Low Sodium
|
PREP |
25 min. |
TOTAL
|
25 min.
|
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 or white vinegar
- 2 tablespoons olive or canola 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 bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt and hot pepper sauce; shake well. Pour dressing over couscous mixture; toss to coat. Yield: 7 servings.