Couscous Vegetable Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz, (about 1.5 cups) dry Couscous 1 slice (6-1/4" x 4" x 1/16") Ham, regular (11% fat) 1 cup Peas, frozen 1 cup kernels Yellow Sweet Corn, Frozen 1 cup (8 fl oz) Chicken Broth 1 clove Garlic, minced1 tbsp Canola Oil 2 tbsp Red or White Wine Vinegar
In a bowl, pour 1 cup boiling water over 8 oz. (about 1.5 cups) dry couscous. Cover and set aside for 5 minutes.
In a skillet, heat the minced garlic in 1 tbsp oil, then add peas and corn. Season with salt, pepper, and about 1 tsp dried thyme. Pour in 1 cup warm chicken broth (or 1 cup hot water and 1 tsp Better than Bouillon). Bring to a boil then reduce heat and simmer until liquid is reduced by half. Meanwhile, dice ham.
Sprinkle the 2 tbsp wine vinegar over the steamed couscous and fluff it with a fork. Add diced ham to the skillet, then add couscous and mix gently until combined. Serve warm or cold.
Serving Size: 4 dinner servings
Number of Servings: 4
Recipe submitted by SparkPeople user SASWAN.
In a skillet, heat the minced garlic in 1 tbsp oil, then add peas and corn. Season with salt, pepper, and about 1 tsp dried thyme. Pour in 1 cup warm chicken broth (or 1 cup hot water and 1 tsp Better than Bouillon). Bring to a boil then reduce heat and simmer until liquid is reduced by half. Meanwhile, dice ham.
Sprinkle the 2 tbsp wine vinegar over the steamed couscous and fluff it with a fork. Add diced ham to the skillet, then add couscous and mix gently until combined. Serve warm or cold.
Serving Size: 4 dinner servings
Number of Servings: 4
Recipe submitted by SparkPeople user SASWAN.
Nutritional Info Amount Per Serving
- Calories: 287.0
- Total Fat: 2.7 g
- Cholesterol: 5.3 mg
- Sodium: 384.4 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 5.1 g
- Protein: 11.3 g
Member Reviews