Blueberry Couscous Salad with Mango, Onion, and Lemon Dressing


This cool summer salad, with its fresh flavors, is easy to make and a pleasure to eat.


Serves 4


½ cup orange juice 1


/3 cup water


½ tsp natural salt, divided ¾ cup whole wheat couscous 1 package blueberries


1 cup fresh mango cubes 1


/3 cup chopped red onion


2 Tbsp chopped fresh mint 2 Tbsp fresh lemon juice


2 Tbsp extra virgin olive oil 1


/8 tsp black pepper


Combine orange juice, water and ¼ tsp of the salt in a small saucepan. Bring to a boil. Stir in couscous; cover, remove from heat and let stand 5 minutes. Transfer couscous to a bowl and fluff with a fork; cool 10 minutes. Stir in remaining ¼ tsp salt, blueberries, mango, onion, mint, lemon juice, olive oil and pep- per; mix well. Serve immediately or refrigerate until serving.


Source: Recipes.Driscolls.com recipe library.


F BERRY GOOD Reap Big Benefits from Summer’s Tiny Gems by Judith Fertig


resh berries, nature’s little gems, full of flavor and flavonoids, reach their peak as the weather warms


up. In the Southeast, many berries ripen in spring, but from New England across to the Pacific Northwest, berries are a summer food. Each berry’s burst of juicy deliciousness carries antioxidants, vitamins C and E, riboflavin and fiber that work to fight obesity, protect brain function and promote urinary health. The red, blue and purple pigments in berries, known as anthocyanins, also help our bodies detoxify, repair dam- aged DNA, fight cancer and help lower LDL, or “bad” cholesterol, levels. The Department of Food Science


and Technology at Oregon State Uni- versity cites scores of studies that point to the many health benefits from con- suming a variety of fresh berries. Each berry offers not only a unique flavor


30 Knoxville


and color, but also a particular health protection.


BLACK RASPBERRIES: The dark purple member of the raspberry family grows on low shrubs and ripens in summer. This member of the berry corps helps fight oral, esophageal and colon cancers.


BLACKBERRIES AND MARION- BERRIES: Members of the rose fam- ily, these berries grow on shrubs and ripen in mid-to-late summer. Both help digestion and prevent salmonella growth.


BLUEBERRIES: Powerhouse blueberries also grow on low shrubs and generally ripen in early summer. This renowned berry offers whole-body protection against many diseases and aging.


consciouseating


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