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FRUITED COUSCOUS SALAD

Active Time : 1 Hour 20 Minutes
Total Time : 1 Hour 20 Minutes
Serves : 12
INGREDIENTS
  • 1-1/2 cups water
  • 1/4 teaspoon salt
  • 1 cup plain couscous, uncooked
  • 1/2 cup frozen orange juice concentrate, thawed
  • 2 tablespoons white wine vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 teaspoon grated orange peel
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries
  • 1 medium fresh peach, peeled, pitted, and chopped
  • 1 medium fresh plum, pitted, chopped
  • 1/4 cup fresh mint leaves, chopped
  • Lettuce leaves, optional
DIRECTIONS

Combine water and salt in medium saucepan; bring to boil over medium-high heat. Stir in couscous; cover. Remove from heat. Let stand 5 minutes. Uncover; fluff with fork. Place in large bowl; set aside.

Beat juice concentrate, vinegar, sugar, oil and orange peel in small bowl with wire whisk until well blended. Place half of juice concentrate mixture in small bowl; cover and refrigerate for later use. Add remaining juice concentrate mixture to couscous; mix well. Cover. Refrigerate at least 1 hour, or until chilled.

Add reserved juice concentrate mixture, blueberries, raspberries, strawberries, peaches, plums and mint to couscous mixture; mix lightly. Serve on lettuce-covered plates, if desired.