Pineapple Couscous Salad Recipe

Pineapple Couscous Salad Recipe Rating 5

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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Pineapple Couscous Salad Recipe
  • Prep: 20 min. + chilling
  • Yield: 6 Servings
20 20

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 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.

Nutritional 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.

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

Healthy Cooking

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