Blueberry Couscous Salad

Blueberry Couscous Salad

  • 120 ml of orange juice
  • 80 ml of water
  • 1/2 Tsp. salt, divided
  • 135 grams of whole wheat couscous
  • 170 grams of Driscoll's Blueberries
  • 150 grams of fresh mango cubes
  • 50 grams of chopped red onion
  • 2 Tablespoons chopped fresh mint
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons extra virgin olive oil
  • ground black pepper

15 min | 4 | lunch | picnic | barbecue | dinner

Blueberry
Blueberry

Directions

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.
 

Leafs Blueberry
Leafs

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Whole Foods Market

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