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.
