I really love a fruity couscous because it’s packed with so much vitamins and fibre (really a good way to eat more fruits!) and it’s just so quick and easy to make. The myriad of colours, textures and flavours just makes eating couscous so much more exciting. I must say, this isn’t so much of a ‘recipe’ because I merely toss in whatever fruits I have in the fridge. Normally, I will only eat fruits after dinner but I just thought, why not add them into the couscous and turn it into a fruity salad? I served it as a main, shared between the husband and I, with mesclun salad, cherry tomatoes and oven roasted chicken. If you’re having this fruity couscous as a side, then the recipe is good for 3-4 persons. Anyway, it’s easy to just bulk it up with more fruits if you think the portion is not enough. Cheers to healthy eating and good health!
Fruit Couscous Salad
Ingredients (serves 2 as main)
250ml hot vegetable broth (or water)
juice from 1 lemon
sea salt & freshly ground black pepper to taste
assorted fruits, sliced to your preferred size (I used 1 peach, 1 kiwi, 1 guava, 1 dragonfruit, 1/2 pomegranate & handful of seedless grapes)
1. Place couscous in a large mixing bowl and pour the hot broth over it. Let stand for 2-3 minutes or till all liquid has been completely absorbed. Fluff up the couscous with a fork.
2. Add the fruits to the couscous. Drizzle lemon juice all over and toss thoroughly with 2 spoons. Season with salt and pepper if desired.
I like the idea of fruit in couscous – I’ve only ever served it savoury! 🙂