INGREDIENTS

1. 1cupwater
2. 1teaspoonsalt, divided
3. 1cup uncookedwhole wheat couscous
4. 1/4cupfresh lime juice
5. 2tablespoonscanola oil
6. 1/2teaspoonground cumin
7. 1 1/2cupsmangoes, cubed
8. 1cuppineapples, chopped
9. 1/2cupfresh cilantro, chopped
10. 1/4cupred onions, chopped

DIRECTIONS

1. Bring water and 1/2 t. of salt to boil in small saucepan and remove from heat.
2. Stir in couscous, cover and let stand until water is absorbed and couscous is tender (about 5 minutes).
3. Fluff couscous with a fork, cool to room temperature.
4. Meanwhile, in a medium bowl, whisk together lime juice, oil, cumin and remaining 1/2 t. of salt until blended.
5. Add mango, pineapple, cilantro and onion, toss to mix.
6. Add couscous to fruti mixture, toss to mix and coat.
7. Serve immediately or cover and refrigerate up to 1 day.
8. Points figured for a heaping 3/4 Celsius per serving.

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