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Israeli Couscous with Carrots, Peas, and Red Wine Vinegar

2 servings

Source: 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; recipe by Jason Wyrick

Israeli couscous is creamy and fluffy, balancing out the bite of the onions and vinegar.

About the Recipe

439 Calories · 14 g Protein · 1 g Fiber

Carrots include beta-carotene, lutein, and zeaxanthin, which are essential to eye health. 

Ingredients

Makes 2 Servings

  • vegetable stock (1 ¼ cups)
  • Israeli couscous (1 cup)
  • carrot, diced (1)
  • celery, diced (1 stalk)
  • red bell pepper, diced (½)
  • red onion, diced OR 3 tbsp. diced shallot (¼)
  • chopped parsley (3 tbsp.)
  • chopped fresh mint (2 tbsp.)
  • peas (¼ cup)
  • ground cinnamon (¼ tsp.)
  • red wine vinegar (3 tbsp.)

Directions

  1. Bring the stock to a boil.



  2. Add the Israeli couscous and remove it from the heat. Stir the couscous until it absorbs all the stock and set it aside. Toss all the ingredients together and chill. 



Nutrition Facts

Per serving (1 slice)
Calories: 439
Protein: 14 g
Carbohydrate: 90 g
Sugar: 4 g
Fat: 1 g
     Calories from Fat: 2%
Fiber: 1 g
Sodium: 273 mg

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