Couscous Salad Recipe - Cooking Index
Couscous Salad Recipe - Cooking Index
Couscous, also known as Moroccan pasta, is very simple to prepare. Place dry couscous in a heat-proof bowl, pour double the amount of boiling water or broth over it and let it sit for 5 to 10 minutes until all the water is absorbed.
Courses: Salads| 1 cup | 237ml | Couscous - rehydrated |
| 1/4 cup | 36g / 1.3oz | Finely-chopped red or yellow pepper |
| 1/4 cup | 27g / 1oz | Chopped carrots |
| 1/4 cup | 27g / 1oz | Finely-chopped celery |
| 2 tablespoons | 30ml | Minced Italian parsley |
| 1 tablespoon | 15ml | Olive oil |
| 4 tablespoons | 60ml | Rice vinegar |
| 2 | Garlic cloves - minced | |
| 3 tablespoons | 45ml | Finely-minced scallions |
| Freshly-ground black pepper - to taste |
Combine the couscous and vegetables together in a large bowl. Combine all the dressing ingredients in a blender or food processor and process for 1 minute. Pour over the couscous and vegetables, toss well and serve.
This recipe yields 3 servings. Serving size: 1 cup.
Exchanges Per Serving: 2 Starch/Bread, 1/2 Fat.
Nutrition Facts: Calories 191; Calories from Fat 42; Total Fat 5g; Saturated Fat 1g; Cholesterol 0mg; Sodium 20mg; Carbohydrate 32g; Dietary Fiber 2g; Sugars 4g; Protein 5g.
Source:
American Diabetes Association at http://www.diabetes.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.