Fruit and Couscous Salad

37 Reviews
79% would make this recipe again

A versatile salad that can be served either as a starter or at the end of a meal, replacing a dessert.

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Soaking : 1 h Preparation : 20 min Cooking : 5 min
280 calories/serving


1/2 cup couscous, whole wheat 80 g
1 pinch salt [optional] 0.2 g
2 oranges 360 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1/2 tbsp canola oil 8 mL
1/2 tbsp balsamic vinegar 8 mL
1 kiwis 90 g
1/2 cup blackberries 60 g
2 tbsp fresh mint 6 g
ground pepper to taste [optional]


  1. Cook the couscous. Let the couscous swell 2 min.
  2. Press the lemons and half of the oranges, then pour the juice into a small bowl. Stir in the oil and balsamic vinegar. Mix well, then pour the dressing over the couscous and toss gently. Cover and chill in the refrigerator for about 1 h.
  3. Peel the remaining oranges and separate the segments. Peel the kiwis and cut them into lengthwise wedges. Wash the blackberries. Chop the mint, keeping a few whole leaves for decoration. Add the fruits and mint to the couscous just before serving. Toss gently, season with salt and pepper, then garnish with a few mint leaves and serve.

Nutrition Facts Table

per 1 serving (260 g)


% Daily Value




4 g

6 %

Saturated 0.3 g
+ Trans 0.1 g

2 %


0 mg


10 mg

0 %


56 g

19 %


10 g

41 %


18 g

Net Carbs

46 g


7 g

Vitamin A

6 %

Vitamin C

198 %


8 %


7 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Fibre, Folacin, Manganese, Vitamin C, Vitamin K
Good source of  :
Magnesium, Niacin, Potassium, Vitamin B1, Vitamin E
Source of  :
Calcium, Copper, Iron, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B2, Vitamin B6, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 1 ½
Fats ½

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37 Reviews (36 with rating only) 79% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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february 02, 2010 | I would make this recipe again

Easy, quick, and yummi.

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