Garden Couscous Salad
(makes 8 servings)
| 2 1/2 | cups (600 ml) canned no-salt-added canned chicken broth |
| 1 | tablespoon (15 ml) olive oil |
| 1 | medium onion, 4 ounces (140 g), chopped |
| 1 | medium green bell pepper, 4 ounces (140 g), seeded chopped |
| 1/2 | teaspoon (2.5 ml) ground cumin |
| 1/4 | teaspoon (1.25 ml) ground coriander |
| 4 | ounces (120 g) fresh or frozen corn kernels, thawed if frozen |
| 1 | cup (184 g) couscous |
| 1 | 8-ounce (240 g) cucumber, seeded and thinly sliced |
| 6 | radishes, trimmed and thinly sliced |
| juice of 1 lemon |
| cayenne pepper to taste |
| minced fresh parsley for garnish (optional) |
- In a large pot, place 1 cup (240 ml) broth, oil, onion, bell pepper, cumin, and coriander. Bring to a boil, reduce heat, and simmer, uncovered, until vegetables are tender and most of the liquid is absorbed, about 15 minutes. Stir in corn and set aside.
- Meanwhile, in a separate saucepan, bring remaining 1 1/2 cups (360 ml) broth to a boil. Add couscous and stir briefly. Cover and set aside until liquid has been absorbed, about 5 minutes.
- Fluff couscous with a fork and stir in onion-corn mixture, cucumber, radishes, and lemon juice. Add cayenne pepper to taste. Transfer mixture to a serving bowl and garnish with parsley (if using). Serve cold or at room temperature.
| Per serving: | 148 calories (14% calories from fat), 5 g protein, 2 g total fat (0.3 g saturated fat), 27 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 17 mg sodium |
| Diabetic exchanges: | 2 carbohydrate (1 1/2 bread/starch, 1 vegetable) |
Newest Reviews for Garden Couscous Salad
There are no reviews for this recipe.
Log in or register to review this recipe.
