1 fresh pineapple, peeled, cored, cut into 1/4-inch slices
OR 1 (20 oz.) can sliced pineapple
3 kiwis, peeled
1/2 pt. fresh raspberries
2 C. cooked whole wheat couscous (2/3 C. uncooked)
1 head bibb or Boston lettuce
MIX together citrus juices, vinegar, sweetener and lime peel until blended. Whisk in oil. Season to taste with salt and freshly ground black pepper.
CHOP some of the pineapple and kiwi finely to equal 1 cup. Toss the chopped fruit, couscous and 1/3 C. Citrus Viniagrette in medium bowl.
LINE serving plate with lettuce leaves. Cut pineapple slices in half; line the slices along the outer edge of the plate. Cut kiwi into 1/4-inch slices; arrange over pineapple. Slice raspberries in half; place over kiwi. Spoon couscous mixture into middle. Serve with additional Citrus Vinaigrette on the side.
Calories from Fat30g
Total Fat 4g
Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Total Carbohydrates 47g
Dietary Fiber 10g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet