Couscous salad
Couscous only takes minutes to prepare and this wonderful combination of cranberries,
snow peas, and peanuts makes this recipe a wonderful choice.
Makes 8 to 10 servings
Ingredients
1 teaspoon minced garlic, divided
4 tablespoons lemon juice, divided
2 1/2 cups canned fat-free chicken broth
1 1/2 cups couscous 1/3 cup chopped fresh parsley
1 (10-ounce) package snow peas, cooked crisp tender according to directions
5 green onions, chopped
1/2 cup peanuts
1/2 cup dried cranberries
2 tablespoons olive oil
Dash of hot pepper sauce
Directions
- In a pot coated with nonstick cooking spray, sauté 1/2 teaspoon garlic, add 1 tablespoon
each of lemon juice and chicken broth. Bring to full boil, add couscous, cover pot,
remove from heat. Let sit 5 minutes, fluff with fork and add parsley. Set aside
to cool.
- When cool, add snow peas, green onions, peanuts, and cranberries.
- For dressing, mix together remaining 1/2 teaspoon minced garlic and 3 tablespoons
lemon juice, oil, and hot sauce. Toss the dressing with the couscous mixture.
Nutritional information per serving:
Calories 204, Protein (g) 7, Carbohydrate (g) 30, Fat (g) 7, Cal. from Fat (%) 29,
Saturated Fat (g) 1, Dietary Fiber (g) 4, Cholesterol (mg) 0, Sodium (mg) 162, Diabetic
Exchanges: 1.5 starch, 0.5 fruit, 1 fat
DOC’S NOTES: A high fiber recipe with the ingredients providing calcium and vitamin
C.