Tropical Couscous Salad
Prepare fast cooking couscous with pineapple juice for a wonderful fruity foundation for this amazing couscous salad featuring edamame, pineapple, spinach and mint.
Servings
5(1 cup) servings
Servings
5(1 cup) servings
Ingredients
  • 1 2/3cups Dole pineapple juicedivided
  • 1 1/3cups couscous or pearl couscous
  • 1/3cup chopped red onion
  • 1/2cup edamame
  • 1/2cup fresh Dole pineapple chunks
  • 1cup coarsely chopped baby spinach
  • 2tablespoons chopped fresh mint leaves
  • 1tablespoon olive oil
  • salt to taste
Instructions
  1. In medium pot, bring 1 1/3 cups pineapple juice to a boil. Stir in couscous, cover, let stand 5–7 minutes. Transfer to large bowl, fluff with fork. Add red onion, edamame, pineapple, spinach, and mint, mixing well.
  2. In small bowl, whisk together remaining 1/3 cup pineapple juice and olive oil. Pour over couscous, toss together. Serve at room temperature or chilled.
Recipe Notes

Per Serving: Calories 277 kcal, Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 16 mg, Carbohydrates 51 g, Dietary Fiber 4 g, Total Sugars 11 g, Protein 8 g, Dietary Exchanges: 2 ½ starch, 1 fruit