tropical couscous salad
Betty Pyrzenski prepared this Marrakesh Express dish for our March 2014 meeting.
yield
12 serving(s)
method
Stove Top
Ingredients For tropical couscous salad
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1 cmarrasesh express couscous grande
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20 ozcan crushed pineapple, drain and reserve juice
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11 ozcan mandarin oranges, drain and reserve juice
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1 csugar
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2eggs, beaten
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3 Tbspall purpose flour
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1/2 tspsalt
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8 ozcontainer of whipped topping
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1 cminature marshmallos
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1/2 cflaked coconut
How To Make tropical couscous salad
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1Prepare 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.
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2cook 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.
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3Just before serving. Fold in whipped topping, crushed pineapple, oranges, marshmallows and coconut.
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