Couscous Fruit Salad

Couscous Fruit Salad

1 Review 2 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
rinabeana
Recipe by  rinabeana

“This fruity salad is an ideal complement to pork.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Heat olive oil in a skillet over medium heat; saute onion and garlic until fragrant, 1 to 2 minutes. Add water to onion mixture and bring to a boil.
  2. Stir dates, cranberries, raisins, and peanuts into onion mixture and bring to a boil again. Add couscous and cilantro to dried fruit-onion mixture; bring to a boil. Reduce heat to low, cover skillet, and simmer until water is mostly absorbed, 10 to 15 minutes.
  3. Stir mango into couscous mixture, return cover, and simmer until all the water is absorbed and couscous is tender, about 5 more minutes.

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Review (1)

Rate This Recipe
lutzflcat
2

lutzflcat

We love pearl/Israeli couscous, this is absolutely delicious, and I wouldn't change a thing. I had some chicken broth in the fridge, so I replaced part of the water with the broth. For me, the fresh mango and the chopped peanuts really brought this alive. Thanks rinabeana for a winner recipe.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 236 cal
  • 12%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 48.3 g
  • 16%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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Jen's Greek Couscous Salad

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Quinoa, Couscous, and Farro Salad with Summer Vegetables