Fruity Couscous Salad

Prep Time: 7 minutes
Cooking Time: 15 minutes
Brought to you by Holly Clegg and Eating Well Through Cancer
If you have never had couscous, it has super quick preparation (try 7 minutes)!  Think of as rice and makes a wonderful salad. Couscous is made from semolina and is found in your local grocery store.

Makes 10-12 servings

2 cups canned fat-free chicken broth
2 cups couscous
1/2 cup dried tart cherries or dried cranberries
2/3 cup coarsely chopped carrots
1 cup chopped unpeeled cucumber
1 bunch green onions, chopped
1/4 cup pine nuts or slivered almonds, toasted, optional
3 tablespoons NAKANO seasoned rice vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
Salt and pepper to taste

1.  Bring broth to boil in medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with fork. Uncover; cool 10 minutes.
2.  Combine cooked couscous, dried fruit, carrots, cucumber, green onions, and pine nuts
in large bowl; mix well.
3.  Combine vinegar, olive oil, and mustard in small bowl; mix well. Pour dressing mixture over couscous mixture; mix well.  Season to taste.  Serve chilled or room temperature.

Nutritional information per serving
Calories 144, Protein (g) 5, Carbohydrate (g) 29, Fat (g) 1, Cal. from Fat (%) 8, Saturated Fat (g) 0,
Dietary Fiber (g) 2, Cholesterol (mg) 0, Sodium (mg) 141, Diabetic Exchanges: 1.5 starch, 0.5 fruit

DOC’S NOTES:
Carrots provide potassium and beta carotene. Carrots may lower blood cholesterol. The dried fruit also adds fiber and potassium.
fruity-couscous-salad
 

1 Comment

Thu May 16, 2013 07:55 AM

Never heard this type of recipe, new for me..

You must be logged in to post comments.

We care about your feedback. Let us know how we can improve your CancerCompass experience.