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Couscous Salad Recipe

From Victoria, British Columbia, Debbie Kangas writes, "While visiting my in-laws in the Canary Islands, we had a rooftop buffet for 20 people to celebrate our anniversaries. This was one of the dishes my mother-in-law prepared. It's been popular here at home ever since."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Couscous Salad Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

1-2/3 cups water
1-1/4 cups uncooked couscous
4 medium tomatoes, seeded and chopped
1 large red onion, chopped
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
1 teaspoon minced fresh mint or 1/4 teaspoon dried mint
1/3 cup lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a saucepan, bring water to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.
In a bowl, combine couscous, tomatoes, onion and herbs. Whisk together the lemon juice, oil, salt and pepper. Pour over couscous mixture; toss to coat. Chill overnight. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 168 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 156 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Couscous Salad in Light & Tasty June/July 2004, p17