tropical couscous salad

Name: Tropical Couscous Salad
Yield: 12
Cuisine: Moroccan
Ingredients: 1 cup(s) marrasesh express couscous grande; 20 ounce(s) can crushed pineapple, drain and reserve juice; 11 ounce(s) can mandarin oranges, drain and reserve juice; 1 cup(s) sugar; 2 - eggs, beaten; 3 tablespoon(s) all purpose flour; 1/2 teaspoon(s) salt; 8 ounce(s) container of whipped topping; 1 cup(s) minature marshmallos; 1/2 cup(s) flaked coconut

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Club Recipes

The Villages, FL

Updated on Mar 19, 2014

Betty Pyrzenski prepared this Marrakesh Express dish for our March 2014 meeting.

Rate

prep time

cook time

method Stove Top

yield 12 serving(s)

Ingredients

1 cup marrasesh express couscous grande
20 ounces can crushed pineapple, drain and reserve juice
11 ounces can mandarin oranges, drain and reserve juice
1 cup sugar
2 - eggs, beaten
3 tablespoons all purpose flour
1/2 teaspoon salt
8 ounces container of whipped topping
1 cup minature marshmallos
1/2 cup flaked coconut

How To Make tropical couscous salad

Step 1

Prepare couscous in water only, as directed on package. Meanwhile in saucepan, combine reserved liquid from pineapple and oranges (about 1 1/2 cups) sugar, eggs, flour and salt.

Step 2

cook and stir over medium heat until thickened and bubbly, let cool slightly. Stir sugar mixture into prepared couscous. Chill couscous mixture several hours or overnight.
Step 3

Just before serving. Fold in whipped topping, crushed pineapple, oranges, marshmallows and coconut.
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