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Pineapple Couscous Salad Recipe

100% would make again

Pineapple and green chilies flavor this salad from Margaret Pache. "I used to make this with rice, then decided to try couscous for something different," explains the Mesa, Arizona cook.

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6 Servings
Prep: 20 min. + chilling

Ingredients

3/4 cup chicken broth
1 cup uncooked couscous
1 can (20 ounces) pineapple tidbits, drained
1 can (4 ounces) chopped green chilies, drained
1/4 cup chopped pecans, toasted
3 green onions, chopped
2 tablespoons Crisco® Extra Virgin Olive Oil
1 tablespoon minced fresh mint
1 garlic clove, minced
4-1/2 cups baby spinach

Directions

In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, pineapple, chilies, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach. Yield: 6 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 232 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 217 mg sodium, 35 g carbohydrate, 3 g fiber, 6 g protein.

Pineapple Couscous Salad published in Quick Cooking May/June 2004, p41