Cook the couscous according to package directions. Once cooked, transfer the pasta to an airtight container and set in the fridge while you continue.
In a small pot, whisk together the pineapple juice, corn starch, flour, and eggs over medium heat. Whisk continuously until the ingredients are homogenous. Continue stirring for about 5 minutes, or until the mixture begins to thicken.
Once the pineapple mixture begins to thicken, remove it from the burner and allow it to cool for 30 minutes.
After the pineapple mixture has cooled, add it to a large bowl along with the couscous, crushed pineapple, pineapple tidbits, oranges, marshmallows, and cool whip. Use a large spoon or spatula to fold the ingredients together.
Serve and enjoy!
Notes
You can either use the pineapple juice from the crushed pineapple and pineapple tidbits, or use a separate can of pineapple juice.
Whisking the pineapple mixture over medium heat helps prevent the eggs from scrambling before they are whisked in an homogenous with the rest of the ingredients.
Allowing the cool whip to sit on the counter for about 5 minutes will allow it to soften and result in it being easier to fold into the mixture.
This salad should be stored in the fridge covered with plastic wrap until it is ready to be served.
Once prepared, this frog eye salad can be stored in the fridge for up to 4 days.
Either cover the bowl with plastic wrap or transfer it to an airtight container. This frog eye salad is great topped with some maraschino cherries and whipped cream.