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Couscous Salad
At a Glance
Cook Time : 20min
Course : Brunch, Lunch, Pasta, Salad, Side Dish
Special : Low Fat, Vegetarian
Type of Prep : Assemble, Boil, Chill, Refrigerate
Occasion : Spring, Summer
 
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Couscous Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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Couscous can be prepared in just 5 minutes. Simply follow the instructions on the package for foolproof, fluffy couscous every time. As a rule, a 1/3 cup of dry couscous will yield one cup of cooked couscous. I recommend using whole wheat couscous to boost your intake of fiber. serve with some grilled chicken or salmon.

INGREDIENTS:

  • 2 cups cooked whole wheat couscous
  • 1 cup chopped cucumber
  • 1 cup chopped tomatoes
  • 1/2 cup chopped red onion
  • 1 cup canned garbanzo beans, drained
  • 1/3 cup fresh mint, chopped
  • Juice of two large lemons
  • 1 tbsp olive oil

PREPARATION:

Combine couscous, cucumber, tomatoes, onion, garbanzo beans and mint in a large bowl. Whisk together lemon juice and olive oil. Pour over couscous salad and stir well. Cover and refrigerate for at least 2 hours.

Serves 6.

Per Serving: Calories 162, Calories from Fat 28, Total Fat 3.2g (sat 0.3g), Cholesterol 0mg, Sodium 126mg, Carbohydrate 28.4g, Fiber 5.1g, Protein 5.1g

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