Saturday, September 11, 2010

healthy recipes : Couscous Salad

Couscous Salad
Couscous Salad
Couscous Salad
Couscous Salad
Couscous Salad
Couscous Salad
Couscous Salad
Couscous Salad
Couscous Salad
Couscous Salad
Makes four cups, about six servings.

Ingredients:
  1. • 1 cup water
  2. • 3/4 cup quick-cooking couscous, uncooked
  3. • 1/2 cup dried tart cherries
  4. • 1/2 cup coarsely chopped carrots
  5. • 1/2 cup chopped cucumber
  6. • 1/4 cup sliced green onions
  7. • 1/4 cup toasted slivered almonds (optional)
  8. • 3 tablespoons balsamic vinegar
  9. • 1 tablespoon olive oil
  10. • 1 tablespoon Dijon-style mustard
  11. • Salt and pepper, to taste
Direction:

  1. Bring water to a boil in a medium saucepan; stir in couscous.
  2. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.
  3. Put cooked couscous, dried cherries, carrots, cucumbers, green onions and almonds in a large mixing bowl; mix well.
  4. Combine vinegar, olive oil and mustard; mix well. Pour over couscous mixture, stirring to coat all ingredients. Season with salt and pepper.
  5. Serve chilled or at room temperature
Nutrition facts per serving Calories per serving: 171 • Total Fat per serving: 5.6 g Cholesterol: 0.1mg Food exchanges 1 starch/bread • 1 fat

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