Three Berry Couscous Salad Food

BLUEBERRY COUSCOUS SALAD

Steps:

• Combine oj and water and 1/4 teaspoon salt in saucepan, bring to boil over medium heat and then stir in the couscous; cover; remove from heat and let stand 5 minutes. Transfer to bowl and dfluff witha fork; cool 10 minutes.
• Stir in remaining 1/4 teaspoon salt and the remainder of the ingredients.
• Toss to mix well.

SMASHED BERRY-INFUSED SALMON SALAD OVER GARLIC ROASTED COUSCOUS

Steps:

• Place salmon fillet, de-boned, in a freezer bag. In a bowl, combine 1 tsp Olive Oil, Berries, 4 Tbs Soy Sauce and White Pepper together, and gently rub over fish. Marinate 2 - 18 hours.
• Preheat oven to 400°F Remove salmon from bag, place on baking sheet, with marinade. (Use aluminum foil for easy clean-up.) Bake for 20-25 minutes, until fish flakes easily.
• Allow fish to cool. Remove fish from skin and flake into a separate container, removing excess marinade.
• In a large frying pan or wok, heat olive oil over medium heat. Add sweet onion and garlic. Sauté until translucent.
• Add flaked fish, 1/4 cup soy sauce, chili sauce, lime juice, green beans, tomato, green onion, and water chestnuts. Cook over medium-high heat, stirring occasionally until veggies are at desired texture.
• In a separate shallow sauce pan, add 1 teaspoons olive oil.
• Over medium heat, add garlic and sauté until golden brown.
• Add dry couscous to oil and garlic. Stir to coat with oil and lightly brown. Add salt.
• Add ¾ cup very hot water.
• Reduce heat to medium-low and cook until couscous absorbs all of the water, stirring occasionally. Remove from heat.
• Serve stir-fry over couscous.

THREE BERRY COUSCOUS SALAD

Steps:

• In a large saucepan, bring 1 1/2 cups water, the oil, salt, pepper and allspice to a boil over high heat. Add the couscous and scallions and stir. Remove the pan from the heat and let stand, covered, for 5 minutes. Stir to fluff.
• Transfer the warm couscous to a bowl and stir in the berries, parsley and vinegar. Serve the salad warm or chilled.