Today for lunch I had this sweet and super tangy fruit salad along with a few pieces of white cheese. I have to say I feel like I splurged a bit but in reality it took all of 10 minutes to make and was a very simple and healthy
“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Did you know that cous cous is actually a pasta? Similar to orzo, another small pasta that resembles rice, it is in fact pasta. Traditional cous cous is very small and delicate and cooks up in just a few minutes. Israeli cous cous is a bit bigger and resembles small pearls and also cooks up in just a few minutes. I like to to use Israeli cous cous, which is a bit sturdier as a base for grilled salmon and as a side dish tossed with chopped veggies and olive oil or fruits, nuts and yogurt.
Apples and pears are plentiful right now and made a wonderful pasta salad tossed with pecans and raisins. A simple dressing of fat free yogurt and Seville Marmalade really made all of the flavors POP
I used a couscous, orzo and lentil medley for this fruity pasta salad so it was hearty and filling enough or a light lunch.
This was a big hit with the kids who love rice pudding. When cooked, Israeli cous cous has a similar texture as rice but is not void of nutrients as white rice is. Plenty of natural sweetness going on in this fruit salad and the Seville Orange Marmalade added a definite bitter zing.
Just a few simple ingredients to chop up while the couscous simmers for 8 minutes.
Pair with your favorite cheese for a perfect light lunch.
You Will Need
1 cup chopped pecans
1/2 cup raisins or dried cranberries
1 cup dried Israeli couscous medley
1 1/4 cup water
1 cup plain, fat free yogurt
1 cup Seville Orange Marmalade
Bring a small pot of water to a boil. Immediately add couscous, stir and cover. Turn heat down to low. Simmer for 8 minutes. Remove from heat and let cool while you chop fruits.
Chop apple and pear, discard seeds. In a small bowl combine yogurt and marmalade.
In a medium size bowl combine all ingredients, toss to coat.
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