Couscous Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 c. prepared Whole durum couscous1 c. cucumber1c. tomato1/2 c. green onion2 T. Flat leaf parsley-freshLemon Juice- approx 1 oz.Extra Virgin Olive Oil- 3 TSalt White Pepper
Prepare couscous according to pkg. directions, enough to yield 4 cooked cups.
In meantime, seed and chop cucumber, and tomatoes, enough to yield one cup of each.
Dice green onions-both white and green sections enough to yield 1/2 c.
Chop flat leaf parsley- to taste, I usually add 2 T.
Place veggie mixture in bowl and add lemon juice and olive oil.
After couscous is done, cool completely before adding to veggies. I use the freezer for a quick chill method.
Mix all ingrediants together and add salt and pepper to taste, it does not take too much. You can also add more lemon juice, or olive oil to taste.
Allow to stand at room temperature for 30 min. and then move to refrigerator for at least 2 hours before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user RCLEMENTS75.
In meantime, seed and chop cucumber, and tomatoes, enough to yield one cup of each.
Dice green onions-both white and green sections enough to yield 1/2 c.
Chop flat leaf parsley- to taste, I usually add 2 T.
Place veggie mixture in bowl and add lemon juice and olive oil.
After couscous is done, cool completely before adding to veggies. I use the freezer for a quick chill method.
Mix all ingrediants together and add salt and pepper to taste, it does not take too much. You can also add more lemon juice, or olive oil to taste.
Allow to stand at room temperature for 30 min. and then move to refrigerator for at least 2 hours before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user RCLEMENTS75.
Nutritional Info Amount Per Serving
- Calories: 147.4
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 297.9 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 1.9 g
- Protein: 3.5 g
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