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Orange Couscous Salad

Orange Couscous Salad
Recipe Tip
Ovations for Olives
Replacing saturated fats with unsaturated fats from olives may help lower blood cholesterol. But fats are high in calories so keep portions small.
Source
Mad About Macaroni (2001) p. 117

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Olives, oregano and oranges combine to make a light, fresh dressing for delicate couscous. From Prevention Healthy Cooking.
Prep Time:10 min
Start to Finish:15 min
makes:4 servings
3/4cup uncooked couscous
2tablespoons Cascadian Farm® frozen organic orange juice concentrate
1tablespoon fresh oregano or 1 teaspoon dried
1teaspoon grated orange peel
1/2teaspoon salt
1/4teaspoon freshly ground black pepper
1cup boiling water
1can (11 1/2 oz) mandarin orange slices, drained
2green onions, thinly sliced
1/2cup chopped fresh parsley
1/4cup pitted and sliced kalamata olives
1tablespoon olive oil
1.In large bowl, combine couscous, orange juice concentrate, oregano, orange peel, salt and pepper. Stir in water. Cover and let stand 5 minutes or until liquid has been absorbed.
2.Fluff with fork. Add oranges, green onions, parsley, olives and oil. Toss to coat well. Serve immediately.
Nutritional Information
1 Serving: Calories 210 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 380mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 10g); Protein 5g Percent Daily Value*: Vitamin A 35%; Vitamin C 80%; Calcium 4%; Iron 8% Exchanges: 1 1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
©Copyright 2009, Rodale, Inc.
 
1 Review

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Really Good!
This was my first time eating couscous and what a delight! Although I didn't use the olives, this was a tasty treat. The green onions and the oranges blend well and it's pleasantly spicy with the black pepper.
Posted at 9:51 AM on September 8 2008 by cusesoftie
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