Couscous Salad Cups

Couscous Salad Cups Recipe
Becky Luigart-Stayner
This pasta salad is satisfying with grilled lamb chops, chicken, or shrimp. For a picnic, try serving it in halved bell peppers. You can use whole wheat couscous for added fiber. To quickly turn this into a vegetarian main dish, add a can of drained chickpeas and some crumbled feta cheese.
4

Worthy of a special occasion

Yield:

8 servings (serving size: 1 filled lettuce leaf)

Recipe from

Cooking Light

Nutritional Information

Calories 139
Caloriesfromfat 17 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 3.5 g
Carbohydrate 24.8 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 331 mg
Calcium 30 mg

Ingredients

2 cups organic vegetable broth (such as Swanson Certified Organic)
1 cup uncooked couscous
1 cup shredded carrot
1/2 cup chopped green onions
1/2 cup diced English cucumber
1/2 cup diced plum tomato
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 Boston lettuce leaves

Preparation

Bring the broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

Combine cooled couscous, carrot, and remaining ingredients except lettuce leaves in a large bowl; toss well to combine. Spoon about 2/3 cup couscous mixture into each lettuce leaf.

Note:

Dana McCauley,

August 2005
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