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Mandarin Couscous Salad

 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
7 ServingsPrep: 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 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.
Nutritional 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,

2 of 2

Mandarin Couscous Salad (continued)

Nutritional Facts: 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1/2 fruit.