Core Recipe
Servings | 6
Preparation Time | 20 min
Cooking Time | 3 min
Level of Difficulty | Easy

side dishes | Juicy tropical fruits and whole-wheat couscous make a colorful side-dish salad. Add some grilled chicken or shrimp, cut into chunks, for a main-dish sensation.

1 tsp table salt, divided
1 cup uncooked couscous, whole-wheat variety
1/4 cup fresh lime juice
2 Tbsp canola oil
1/2 tsp ground cumin
1 1/2 cup mango(es), fresh, cubes
1 cup pineapple, Golden, chopped
1/2 cup cilantro, fresh, chopped
1/4 cup red onion(s), fresh, chopped

Instructions


1. Bring 1 cup of water and 1/2 tsp of salt to a boil in a small saucepan; remove from heat. Add couscous; cover and let stand until water is absorbed and couscous is tender, about 5 minutes. Fluff couscous with a fork; cool to room temperature.
2. Meanwhile in a medium bowl, whisk lime juice, oil, cumin and remaining 1/2 tsp of salt together until blended. Add mango, pineapple, cilantro and onion; toss to mix.
3. Add couscous to fruit mixture; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about a heaping 3/4 cup per serving.