Blueberry Couscous

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 | other courses


This blueberry salad has the advantage of coming together in minutes but looking like it took longer. Diced mango and red onion partner with blueberries and flecks of fresh mint in this colorful, lemony couscous salad that stands out on the table and the palate.


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

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.