Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat.
extra-virgin olive oil
finely chopped shallots
freshly ground pepper
cooked whole-wheat couscous
mixed fresh berries, such as blueberries and raspberries
toasted sliced almonds, (see Tip)
Whisk oil, orange juice
, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.
To toast sliced almonds, heat a small dry skillet
over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
Calories 259, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Sodium 146 mg, Carbohydrate 40 g, Fiber 7 g, Protein 7 g, Potassium 116 mg. Daily Values: Vitamin C 20%. Exchanges: Starch 2, Fruit 0.5, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet