Couscous Salad with Berries

Learn this recipe by heart. It combines the most antioxidant-rich fruits with
high-fiber whole grains for twice the protection against coronary disease.
If you have any leftovers from dinner, refrigerate them and enjoy at breakfast.

Makes 4 servings

Ingredients

1 1/2 cups water
1 tbsp canola oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground allspice
1 cup whole-wheat couscous, such as Fantastic Foods
2 scallions, trimmed and finely chopped
1 pint small ripe strawberries, washed, trimmed and sliced
1/2 pint small ripe blueberries, washed
1/2 pint small ripe raspberries, washed
1/2 cup minced fresh parsley
2 tbsp seasoned rice vinegar, or to taste

Bring water, canola oil, salt, pepper and allspice to a boil in a 3-qt saucepan.
Add couscous and scallions and stir. Return to a boil, reduce heat to low, cover,
and simmer for 2 minutes or until water is absorbed. Remove from heat, stir
to fluff, and let stand, covered, for 5 minutes. Transfer warm couscous to a bowl
and stir in berries, parsley and vinegar. Serve warm, at room temperature or chilled.

SERVING SIZE:  1 1/2 cups

POINTS:  4.5 

PER SERVING:  297 Calories, 5 g Total Fat, 0 g Saturated Fat,
0 mg Cholesterol, 273 mg Sodium, 58 g Total Carbohydrate,
10 g Dietary Fiber, 9 g Protein, 50 mg Calcium, 2 mg Iron