Pineapple Couscous Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 6 servings.
Pineapple and green chiles flavor this salad. I used to make this with rice, then decided to try couscous for something different. —Margaret Pache, Mesa, Arizona
Ingredients
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3/4 cup chicken broth
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1 cup uncooked couscous
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1 can (20 ounces) pineapple tidbits, drained
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1 can (4 ounces) chopped green chiles, drained
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1/4 cup chopped pecans, toasted
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3 green onions, chopped
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2 tablespoons olive oil
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1 tablespoon minced fresh mint
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1 garlic clove, minced
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4-1/2 cups baby spinach
Directions
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1.
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, chiles, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach.
Nutrition Facts
3/4 cup: 232 calories, 9g fat (1g saturated fat), 0 cholesterol, 217mg sodium, 35g carbohydrate (10g sugars, 3g fiber), 6g protein.
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