Cous Cous Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup cous coushot water or stockchopped onionchopped mushroomschopped tomatochopped zuchinnisalt and pepperolive oilrice wine vinegar
sautee chopped vegetables in olive oil for 4 minutes while you boil stock in another pot.
Once stock is steaming, take off heat and pour in dry cous cous. Cover, let stand away from the heat. Once cous cous has absorbed all of stock, Use fork and fluff; Toss in sauteed veg and add vinegar and salt and pepper.
***You may have to play with amounts of begetables you throw in; depending upon your taste. You can also play with the size you choose to cut your veggies and the amoumt of time you choose to cook them. Heck, you could evan throw them in raw!!!***
*********HOT TIP******
I like to add a dash of balsalmic vinegar and chopped herbs, like basil, cilantro, parsley and a squeeze of lime juice.
Enjoy!!!!!
Number of Servings: 2
Recipe submitted by SparkPeople user BERRESFORD.
Once stock is steaming, take off heat and pour in dry cous cous. Cover, let stand away from the heat. Once cous cous has absorbed all of stock, Use fork and fluff; Toss in sauteed veg and add vinegar and salt and pepper.
***You may have to play with amounts of begetables you throw in; depending upon your taste. You can also play with the size you choose to cut your veggies and the amoumt of time you choose to cook them. Heck, you could evan throw them in raw!!!***
*********HOT TIP******
I like to add a dash of balsalmic vinegar and chopped herbs, like basil, cilantro, parsley and a squeeze of lime juice.
Enjoy!!!!!
Number of Servings: 2
Recipe submitted by SparkPeople user BERRESFORD.
Nutritional Info Amount Per Serving
- Calories: 432.6
- Total Fat: 13.6 g
- Cholesterol: 0.0 mg
- Sodium: 26.8 mg
- Total Carbs: 64.9 g
- Dietary Fiber: 4.6 g
- Protein: 10.8 g
Member Reviews