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Blueberry Couscous Salad

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Serves: 4
  • 1/2 Cup orange juice
  • 1/3 Cup water
  • 1/2 Tsp. salt, divided
  • 3/4 Cup whole wheat couscous
  • 1 Package Driscoll's Blueberries
  • 1 Cup fresh mango cubes
  • 1/3 Cup chopped red onion
  • 2 Tablespoons chopped fresh mint
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons extra virgin olive oil
  • 1/8 Tsp. ground black pepper
  • Combine orange juice, water and 1/4 teaspoon salt in a small saucepan. Bring to a boil. Stir in couscous; cover, remove from heat and let stand 5 minutes.

    Transfer couscous to a bowl and fluff with a fork; cool 10 minutes. Stir in remaining 1/4 teaspoon salt, blueberries, mango, onion, mint, lemon juice, oil and pepper; mix well. Serve immediately or refrigerate until serving.
Calories 269
Total Fat 8.05 g
Saturated Fat 1.13 g
Cholesterol 0 mg
Sodium 298 mg
Total Carbohydrates 45.71 g
Dietary Fiber 3.99 g
Protein 5.14 g

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