Couscous Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup dry couscous1 cup chicken broth1 tablespoon Olive Oil1/3 cup Sweet Onion - finely chopped2 cloves Garlic - minced1/4 cup of Olive Oil (minus one tablespoon)1/2 cup Tomatoes (seeded and finely chopped)1/3 cup Sweet Red Pepper - finely chopped1/3 cup Seedless Cucumber with skin - finely chopped1 tablespoon lemon juice
Prepare dry couscous according to package directions except use chicken broth instead of water. Transfer couscous to bowl after cooking. Cool in bowl for 10 minutes.
Remove 1 tablespoon of olive oil from 1/4 cup measured. Add tablespoon of oil to skillet at medium heat. Add onions and garlic. cook until onions turn yellow. Remove from heat.
Stir remaining 1/4 cup of olive oil to cooled couscous. Add onions, garlic, tomatoes, peppers, and cucumber - one at a time - stirring well. Sprinkle lemon juice throughout mixture while stirring.
Feel free to add slightly more or less of the veggies or add some of your favorites. The amount of lemon juice can be increase slightly to taste.
Serving Size: Makes 4 - 1 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user RALYSSASMOM.
Remove 1 tablespoon of olive oil from 1/4 cup measured. Add tablespoon of oil to skillet at medium heat. Add onions and garlic. cook until onions turn yellow. Remove from heat.
Stir remaining 1/4 cup of olive oil to cooled couscous. Add onions, garlic, tomatoes, peppers, and cucumber - one at a time - stirring well. Sprinkle lemon juice throughout mixture while stirring.
Feel free to add slightly more or less of the veggies or add some of your favorites. The amount of lemon juice can be increase slightly to taste.
Serving Size: Makes 4 - 1 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user RALYSSASMOM.
Nutritional Info Amount Per Serving
- Calories: 232.7
- Total Fat: 11.2 g
- Cholesterol: 1.0 mg
- Sodium: 200.2 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 2.3 g
- Protein: 4.9 g
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