Blueberry Couscous Salad with Mango, Onion and Lemon Dressing

YIELD: 4 servings

½ cup orange juice
1⁄3 cup water
½ tsp. salt, divided
¾ cup whole wheat couscous
1 package fresh blueberries
1 cup fresh mango cubes
1⁄3 cup chopped red onion
2 Tbsps. chopped fresh mint
2 Tbsps. fresh lemon juice
2 Tbsps. extra virgin olive oil
1⁄8 tsp. fresh ground black pepper

1. Combine orange juice, water and ¼ tsp. salt in small saucepan. Bring to a boil. Stir in couscous; cover, remove from heat and let stand 5 minutes.

2. Transfer couscous to a bowl and fluff with a fork; cool 10 minutes. Stir in  remaining ¼ tsp. salt, blueberries, mango, onion, mint, lemon juice, oil and pepper; mix well. Serve immediately or refrigerate until serving.

Photo and recipe: Driscoll’s