Couscous Fruit Salad, an eat-clean recipe, makes a beautiful side dish for any occasion.
Do you “Eat Clean?” I try to do it, but sugar often gets in my way. I love this Couscous Fruit Salad recipe that originally came from The Eat-Clean Diet Cookbook 2 by Tosca Reno. Reno calls it the “Israeli Couscous Salad.” I didn’t have any Israeli couscous, which is larger that regular couscous, so I used what I had. The combination of fruit, couscous, green onions, sweet potatoes and a light vinaigrette is amazing.
In fact, everything I have made from Reno’s cookbook has been superior.
What Does Eat Clean Mean?
I love the eat clean way of eating that promotes starting with whole, unprocessed foods, eating a little fat, carbohydrates and protein at every meal, and reducing fat and salt in your recipes. You can read more about the Eat Clean principles here: Seven Principles of Clean Eating.
What You Need
For this recipe you need a couple of pots, a vegetable steamer, measuring cups and spoons, knife, cutting board and a beautiful serving bowl. While you are shopping, get yourself a good set of pans and some wonderful dinnerware, right?
Couscous Fruit Salad Recipe
Couscous Fruit Salad
- 1 sweet potato (peeled and diced into 1/2-inch cubes)
- 1 teaspoon olive oil
- 1-1/3 cups couscous
- 1-1/2 cups boiling water
- 1 bay leaf
- Zest of 1/2 an orange
- Juice of 1 orange
- 1/4 cup red wine vinegar
- 1/2 cup dried cherries
- 1/2 cup dried cranberries
- 1/4 cup roasted pistachios (shelled, chopped)
- 1/4 cup scallions (chopped)
- 1 tablespoon chopped flat leaf parsley
Steam the sweet potatoes until done but still crisp (or you can roast them in 400F degree oven with a little olive oil for 12-15 minutes).
- Heat the oil in a saucepan.
- Add the couscous to the pan, and stir to coat with oil. Add the boiling water and bay leaf. Cover. Reduce heat to low and simmer for 10-15 minutes until the water is absorbed.
- Uncover and fluff gently with a wooden spoon.
- Cover and set aside.
- While couscous is cooking, put the zest, orange juice, vinegar, cherries and cranberries in a small saucepan and bring to a boil over medium-high heat.
- Remove orange and vinegar mixture from heat and set aside until the fruit is plumped up, about 3 minutes.
- Drain, reserving liquid.
- Scrape the couscous into a large bowl; add the sweet potatoes and fruit.
- Add pistachios, scallions, parsley, salt and pepper.
- Add 2 tablespoons of the orange and vinegar mixture and 1 tablespoon of olive oil. Stir to combine. If the finished product is not moist enough, add a little more of the orange/vinegar mixture.
- Serve warm or at room temperature or chilled. It is excellent any way you eat it!
Affiliate Disclosure: Many of the links included throughout Recipe Idea Shop are affiliate links, which means if you follow them and you buy something, we will get a small commission. It doesn’t cost you a penny more, and you can still use your Amazon Prime account to buy. Don and I love our Amazon Prime account. This posting includes affiliate links.
Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
WHAT’S NOT TO LOVE?
Trust me, you’re gonna love this recipe. Up your recipe repertoire. Add this recipe to your collection. But don’t stop there…subscribe to our email newsletter and get a free cookbook and a printable grocery shopping list.
RATE, PIN & SHARE!
Please Rate our recipes, and Pin and Share them on social media. Comments are welcome, too!
You May Also Like These Recipes From Recipe Idea Shop
- French Potato Salad
- Lentil Sweet Potato Salad
- Egg-y Potato Salad
- Sweet Potato Pine Nut Salad
- Sweet Potato, Onion, Pecan Salad
- Brown Rice with Cranberries and Nuts
BEFORE YOU GO, DID YOU GRAB YOUR FREE COOKBOOK?