Core Recipe Servings | 6 Preparation Time | 20 min Cooking Time | 3 min Level of Difficulty | Easy
side dishes | Juicy tropical fruits and whole-wheat couscous make a colorful side-dish salad. Add some grilled chicken or shrimp, cut into chunks, for a main-dish sensation.
1 tsp table salt, divided 1 cup uncooked couscous, whole-wheat variety 1/4 cup fresh lime juice 2 Tbsp canola oil 1/2 tsp ground cumin 1 1/2 cup mango(es), fresh, cubes 1 cup pineapple, Golden, chopped 1/2 cup cilantro, fresh, chopped 1/4 cup red onion(s), fresh, chopped
Instructions
1. Bring 1 cup of water and 1/2 tsp of salt to a boil in a small saucepan; remove from heat. Add couscous; cover and let stand until water is absorbed and couscous is tender, about 5 minutes. Fluff couscous with a fork; cool to room temperature. 2. Meanwhile in a medium bowl, whisk lime juice, oil, cumin and remaining 1/2 tsp of salt together until blended. Add mango, pineapple, cilantro and onion; toss to mix. 3. Add couscous to fruit mixture; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about a heaping 3/4 cup per serving.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!