Diabetes Forecast

The Healthy Living Magazine

Currant Couscous Salad

Per Serving

Currant Couscous Salad

Makes: 6
Serving Size: approximately 1 cup (makes 5.5 cups total)
Calories 200
Fat 6 g
Saturated Fat 0.7 g
Trans Fat 0 g
Carbohydrate 33 g
Fiber 4 g
Sugars 6 g
Cholesterol 0 mg
Sodium 60 mg (without added salt)
Protein 6 g
Choices: Starch 2, Fat 1
  • Makes: 6
  • Serving Size: approximately 1 cup (makes 5.5 cups total)
  • Preparation Time: 10 minutes
  • Cooking Time: 15 minute


2 cups low-sodium vegetable broth
1 1/3 cups whole wheat couscous
1/2 cup thinly sliced scallions
1/2 cup peeled, diced carrots
1/2 cup diced red pepper
3 Tbsp. dried currants
2 Tbsp. toasted slivered almonds
1 1/2 Tbsp. olive oil
1 tsp. lemon zest
1 Tbsp. lemon juice
1/2 tsp. minced garlic
Salt and fresh-ground black pepper to taste


  1. Bring the vegetable broth to a boil in a medium saucepan. Add the couscous, cover, and turn off the heat. Let stand for 5 minutes until couscous has absorbed the broth. Fluff with a fork.
  2. Add the scallions, carrots, red pepper, currants, and almonds. Pack the salad into a container.
  3. Whisk together the dressing ingredients and pack separately. When ready to eat, add to the salad and fluff with a fork.

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