Chef Jeff's Corner

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Recipe of the Week

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Fruited Couscous Salad

Level: Easy

Servings: 12


½ teaspoon                              salt

1 cup                                       water

1 cup                                       uncooked couscous

1 cup                                       frozen orange juice concentrate

2 tablespoons                          white wine vinegar

1 tablespoon                           sugar

1 tablespoon                           extra virgin olive oil

1 tablespoon                           orange zest

1 cup                                       blueberries

1 cup                                       raspberries

1 cup of                                   strawberry halves

2 cuo                                       sliced peaches

1 cup of                                   fresh mint leaves, minced



Combine water and salt in medium saucepan; bring to a boil over medium high heat. Stir in couscous; cover. Remove from heat. Let stand 5 minutes. Uncover; fluff with fork. Place in large bowl; set aside

Beat juice concentrate, vinegar, sugar, oil, and orange zest in small bowl and whisk until well blended. Place half of juice mixture in small bowl; cover and refrigerate for later used. Add remaining juice mixture to couscous; mix well. Cover, refrigerate until chilled

Notes: Children should only try the recipe under adult supervision and adult help.


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