Tropical Couscous Salad

Club Recipes


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


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Stove Top


  • 1 c
    marrasesh express couscous grande
  • 20 oz
    can crushed pineapple, drain and reserve juice
  • 11 oz
    can mandarin oranges, drain and reserve juice
  • 1 c
  • 2
    eggs, beaten
  • 3 Tbsp
    all purpose flour
  • 1/2 tsp
  • 8 oz
    container of whipped topping
  • 1 c
    minature marshmallos
  • 1/2 c
    flaked coconut

How to Make Tropical Couscous Salad


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

Printable Recipe Card

About Tropical Couscous Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Moroccan

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