Mango Couscous Salad

Aug 29 2011 by
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Lately I’ve been having the breakfast blahs.  See, I’m not an oatmeal person.  In fact oatmeal really creeps me out.  I don’t know if it’s the mushy part or gloopy part or what but it’s just not gonna happen for me.  It’s not that I haven’t tried to like oatmeal, I have!  I’ve added blueberries, strawberries, peanut butter, all sorts of yummy things to it and I still can’t get myself to eat a bowl.  Normally for breakfast I have a smoothie, a granola bar or even some Ezekiel cereal with Homemade Almond Milk.  Lately I wake up and although hungry I’m just not excited for breakfast.  I’ve always loved couscous and whole wheat couscous is an excellent source of protein.  I thought maybe if I paired it with some delicious citrus fruits that it would work well as a breakfast salad.  I can’t even begin to tell you what an awesome breakfast this made!  The citrus fruits give it a sweet tangy flavor and the couscous is so light and fluffy that it was perfect for breakfast!  I liked this salad so much I ended up having some again at lunch and with dinner too!

~Sarah

Ingredients:

  • 1 1/2 cups water
  • 1 cup organic whole wheat couscous
  • 1/3 cup fresh orange juice (1 large orange should yield enough juice)
  • 1 small lime, juiced
  • 1/4 cup thinly sliced scallions
  • 1 small tomato, finely diced
  • 1/4 cup finely diced mango
  • 1/4 orange, peeled and cut into small chunks
  • 1 small apricot, finely diced
  • 2 tbsp coarsely chopped cilantro
  • 1 tbsp extra virgin olive oil
  • 2 tbsp orange zest
  • 1/2 – 1 tsp cayenne pepper
  • 1/4 cup sliced almonds

Preparation:

  1. In a medium saucepan, bring the water to a boil. Add a pinch of salt and the couscous, cover and remove from the heat; fluff with a fork after 10 minutes.
  2. In a small bowl add orange juice, lime juice, olive oil, orange zest and cayenne pepper.  Whisk until blended. Set aside.
  3. Transfer the couscous to a medium bowl. Add the remaining ingredients and pour dressing over top.  Toss gently and ENJOY!

Nutritional Info:

Makes approximately 4 cups.

Serving size 1 cup.

Nutrients per serving: Calories: 266.5, Cal. from Fat: 62, Total Fat: 7g, Sat. Fat: .5g, Carbs: 46g, Fiber: 6g, Sugars: 6.5g, Protein: 9.5g, Sodium: 1mg, Chol: 0mg

Notes:

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

For a gluten free option replace the couscous with cooked quinoa.

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Comments

  1. Bailey says:

    Oh my goodness gracious, that cayenne is INTENSE! Maybe 1/2 a teaspoon is in order? It’s so spicy I can hardly enjoy the other ingredients. Other than that, it’s good stuff!

    • Sarah says:

      Hi Bailey,

      Sorry to hear the cayenne was a bit intense. I’ve changed the recipe to 1/2 – 1 tsp of cayenne. Thanks for the feedback!

      ~Sarah

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