Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat.

Makes 4 servings, about 3/4 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon cider vinegar
2 teaspoons finely chopped shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups cooked whole-wheat couscous
1 cup chopped nectarine
1 cup mixed fresh berries, such as blueberries and raspberries
2 tablespoons toasted sliced almonds (see Tip)

Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.

NUTRITION INFORMATION: Per serving: 259 calories; 9 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 40 g carbohydrate; 7 g protein; 7 g fiber; 146 mg sodium; 116 mg potassium.
Nutrition bonus: Fiber (28% daily value), Vitamin C (20% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1/2 fruit, 2 fat

TIP: Tip: To toast sliced almonds, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Turned out to be nice compliment to pork tenderloin. Didn't add the nectarine as I was afraid it would be too sweet with dinner. One of those dishes that gets better after the first few mouthfuls. Grows on you.

Marge, Kerhonkson, NY