• 2 tablespoons canola oil
  • 2 tablespoons orange juice
  • 1 1/2 tablespoons rice vinegar
  • 3 cups water
  • 1 1/2 cups Israeli couscous
  • 1 1/2 cups papaya cubes
  • 1 cup diced cucumber (seeded)
  • 2 tablespoons fresh basil leaves, cut into strips
  • 2 tablespoons fresh mint leaves, cut into strips

Couscous Salad with Papaya

Kimberly Lord Stewart
  • Serves: 4 people
  • Calories per serving: 351

The large grains of Israeli, or moughrabiye, couscous are about the size of peppercorns and cook in two or three minutes. This vibrant vegetarian salad is a snap to put together in the morning or the night before for a healthy, light lunch. It also makes a refreshing side dish for grilled fish or chicken.

  1. Whisk together oil, juice, vinegar, and salt and pepper to taste. Set aside.
  2. Bring water to a boil over high heat in a medium saucepan. Add couscous and reduce heat to a high simmer. Cook for 2-3 minutes, or until couscous is tender. Drain and rinse under cold water until cool.
  3. In a medium bowl, mix papaya, cucumber, basil, and mint. Stir in couscous and add dressing. Blend gently.

PER SERVING: 351 cal, 19% fat cal, 7g fat, 1g sat fat, 0mg chol, 62g carb, 9g protein, 5g fiber, 11mg sodium

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