Couscous & Fruit Salad

Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat.

2 tablespoon extra-virgin olive oil

2 tablespoon orange juice

1 tablespoon cider vinegar

2 teaspoons finely chopped shallots

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 cups cooked whole-wheat couscous

1 cup chopped nectarine

1 cup mixed fresh berries, such as blueberries and raspberries

2 tablespoon toasted sliced almonds, (see Tip)

Step 1
Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.

Tip: To toast sliced almonds, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.