Couscous Salad

recipe

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 3 Minutes
Other: 5 Minutes

Nutritional Information

Calories 110
Caloriesfromfat 0.0 %
Fat 4.2 g
Satfat 0.5 g
Monofat 3.2 g
Polyfat 0.5 g
Protein 3.2 g
Carbohydrate 16.6 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 78 mg
Calcium 16 mg

Ingredients

1/2 cup water
1/2 cup uncooked wheat couscous (such as Near East)
3/4 cup chopped seeded plum tomato
1/3 cup minced fresh parsley
1/3 cup minced fresh mint
2 tablespoons lemon juice
1 tablespoon olive oil
1/8 teaspoon salt

Preparation

1. Bring water to a boil in a small saucepan. Stir in couscous. Cover, remove from heat, and let stand 5 minutes.

2. While couscous stands, combine tomato, parsley, mint, lemon juice, oil, and salt in a small bowl. Add couscous, and stir to combine. Serve at room temperature or chilled.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note