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)|