Couscous Salad Cups

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.

Yield: 8 servings (serving size: 1 filled lettuce leaf)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 17%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.5g
  • Carbohydrate: 24.8g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 331mg
  • Calcium: 30mg

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
  • 1/2 cup Pomegranate-Orange Dressing
  • 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

  1. 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.
  2. 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.
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