This dish accompanies yesterday’s recipe for Spinach Salad with Pineapple Chile Vinaigrette. A photo of the composed serving plate appears below.
Fruity Couscous Salad
- 1/4 cup pineapple juice (saved from canned pineapple, below)
- 1/4 cup water
- 1/3 cup couscous
- 1/3 cup dried cranberries
- 1/3 cup raisins
- 1 cup canned chunk pineapple, packed in juice
- 1/4 cup chopped green onions
- 2 tablespoons light raspberry vinaigrette
In a small saucepan, bring the pineapple juice and water to a boil.
Add the couscous, cranberries and raisins. Cover pan and turn off heat. Steep for 5 minutes.
Fluff couscous with a fork, and place into a mixing bowl to cool for 10 minutes.
Add remaining ingredients and stir to combine.
Mold the couscous salad in a 1/2-cup measuring cup. Unmold onto salad plate.
Note: Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Recipe and photo courtesy of the Produce for Better Health Foundation