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Mediterranean Kiwifruit Couscous recipe

Mediterranean Kiwifruit Couscous.

A colorful and refreshing salad offeringa lovely balance of texture and flavor, both sweet and savory,in every bite.

Recipe: Mediterranean KiwifruitCouscous

3/4 cup water
1/2 cup couscous
3 California kiwifruit
1 yellow or orange pepper
1 cup colorful cherry tomatoes
1/4 cup Kalamata olives, preferably spicy
3 green onions, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano leaves
1/2 cup crumbled feta cheese
1/2 cup shredded fresh basil

  • In a small saucepan, lightly salt waterthen bring to a boil. Add couscous, stir, cover and remove fromheat. Let stand until water is absorbed, about five minutes.
  • Meanwhile, peel kiwifruit and cut intobite-size chunks. Dice pepper and slice large cherry tomatoesin half. Pit olives if needed and thinly slice green onions.Place all in a medium bowl.
  • Whisk vinegar with oil, garlic, oreganoand generous pinches salt and pepper. When couscous has cooled,gently stir with kiwifruit mixture. Toss with as much dressingas needed to just coat. Stir in feta and basil.
  • Salad will keep well refrigerated forone to two days.

    Makes 4 to 6 servings.

    Recipe and photograph provided courtesyof California Kiwifruit Commission; through ARAcontent.

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