Currant Couscous Salad
Per ServingCurrant Couscous Salad |
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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
Ingredients
Salad | ||
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 |
Dressing | ||
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 |
Directions
- 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.
- Add the scallions, carrots, red pepper, currants, and almonds. Pack the salad into a container.
- Whisk together the dressing ingredients and pack separately. When ready to eat, add to the salad and fluff with a fork.