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Pineapple Couscous Salad

By: Margaret Pache  
"Pineapple and green chilies flavor this salad from Margaret Pache. 'I used to make this with rice, then decided to try couscous for something different,' explains the Mesa, Arizona cook."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 152 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 3/4 cup chicken broth
  • 1 cup uncooked couscous
  • 1 (20 ounce) can pineapple tidbits, drained
  • 1 (4 ounce) can chopped green chilies, drained
  • 1/4 cup chopped pecans, toasted
  • 3 green onions, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh mint
  • 1 garlic clove, minced
  • 4 1/2 cups baby spinach leaves

Directions

  1. In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, pineapple, chilies, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2008 by Beth K 
Really good. I will make again. Very easy and light. I made it with whole wheat couscous. MORE

 
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