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  1. Recipe

Couscous Confetti Salad

8 1-cup servings

Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.

Couscous is a pasta from northern Africa that cooks almost instantly and, in this dish, helps make a beautiful, flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.

About the Recipe

194 Calories · 5.2 g Protein · 4.2 g Fiber
Lunch

Ingredients

Makes 8 1-cup Servings


  • dry whole-wheat couscous (1 1/2 cups)
  • boiling water (2 cups)
  • green onions, finely chopped, including tops (3)
  • red bell pepper, seeded and finely diced (1)
  • carrot, grated (1)
  • finely shredded red cabbage (1 cup)
  • finely chopped fresh parsley (1/2 cup)
  • golden raisins or chopped dried apricots (1/2 cup)
  • juice of lemon (1)
  • seasoned rice vinegar (1/4 cup)
  • curry powder (1 teaspoon)
  • salt (1 1/2 teaspoons)

Directions

  1. In a large bowl, combine couscous and boiling water.



  2. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork. 



  3. Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots. 



  4. In a small bowl, mix lemon juice, vinegar, curry powder, and salt. 



  5. Add to salad and toss to mix. Serve at room temperature or chilled.



Nutrition Facts

Per 1-cup serving

Calories: 194
Fat: 2.1 g
     Saturated Fat: 0.3 g
     Calories from Fat: 9.8%
Cholesterol: 0 mg
Protein: 5.2 g
Carbohydrates: 40.2 g
Sugar: 10 g
Fiber: 4.2 g
Sodium: 283 mg
Calcium: 33 mg
Iron: 1.1 mg
Vitamin C: 40.9 mg
Beta-Carotene: 1,157 mcg
Vitamin E: 0.7 mg

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