Fruity Couscous Salad

Ingredients and Weight:

• 1 cup uncooked couscous (85g)
• 1 1/2 cups boiling water
• 1 cup fresh orange segments, peeled (150g)
• 1 cup fresh strawberries, sliced (160g)
• 1 cup fresh blueberries (145g)
• 1/2 cup chopped red onion (50g)
• 1/4 cup chopped fresh basil (10g)
• 1/4 cup chopped fresh mint (10g)
• 1/4 cup chopped toasted almonds (25g)
• 1/4 cup crumbled feta cheese (25g)
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

5 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Place the couscous in a large bowl and pour the boiling water over it. Cover with plastic wrap and let stand for 5 minutes, or until the couscous has absorbed all the water.
2. Fluff the couscous with a fork.
3. Add the orange segments, strawberries, blueberries, red onion, basil, mint, almonds, and feta cheese to the couscous.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
5. Pour the dressing over the couscous and stir to combine.
6. Refrigerate for at least 30 minutes before serving.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 250
• Carbohydrates: 40g
• Protein: 8g
• Fat: 10g
• Fiber: 4g
• Sugar: 15g

Dish Characteristics:

• Refreshing and flavorful
• Versatile side dish or light lunch
• Packed with fresh fruit and vegetables
• Can be easily customized with different fruits and vegetables

User Comments:

• "This salad is so delicious and refreshing! I love the combination of fruit and couscous."
• "I made this salad for a party and it was a hit! Everyone loved it."
• "I'm always looking for new ways to make couscous, and this recipe is a winner. It's so easy to make and tastes amazing."

Special Precautions and Tips:

• If you don't have fresh orange segments, you can use canned mandarin oranges instead.
• To toast the almonds, spread them on a baking sheet and bake them at 350°F (175°C) for 5-7 minutes, or until they are golden brown.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days.