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Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
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  • 1 star values: 1

What's not to love about this salad? It's sweet, savory, crunchy, and full of bright herbs and lemon juice. You can make it ahead, cover it, and leave it at room temperature up to four hours before serving. Resist the urge to refrigerate it, though–the couscous will dry out quickly. If you're looking for a gluten-free option, try quinoa.

Amanda Haas
Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
12 mins
total:
12 mins
Yield:
Serves 6 (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 cup water to a boil in a medium saucepan. While water comes to a boil, place couscous in a large skillet. Cook, stirring constantly, over medium-high heat 3 minutes or until lightly toasted and fragrant. Stir couscous into boiling water. Cover and let stand 5 minutes; fluff with a fork.

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  • While couscous stands, combine lemon juice and next 3 ingredients (through pepper) in a large bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Add couscous, currants, and remaining ingredients; fluff with a fork. Serve warm, or cover and cool to room temperature.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Real Family Food

Nutrition Facts

269 calories; fat 14.7g; saturated fat 1.1g; mono fat 7.3g; poly fat 5.3g; protein 5.1g; carbohydrates 30.5g; fiber 2.7g; iron 1.1mg; sodium 193mg; calcium 26mg.
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