By Mayo Clinic Staff
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Dietitian's tip:
Instant couscous may be prepared by pouring boiling water over it and letting it sit for 5 to 10 minutes.
Number of servings
Serves 8
- DASH diet
- Low-sodium
- Heart-healthy
- Weight management
- Low-fat
- Plant-based
- Meatless
- Healthy-carb
- Diabetes meal plan
- Kidney diet
Ingredients
- 1 cup whole-wheat couscous
- 1 cup zucchini, cut into 1/4-inch pieces
- 1 medium red bell pepper, cut into 1/4-inch pieces
- 1/2 cup finely chopped red onion
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Chopped fresh parsley, basil or oregano for garnish (optional)
Directions
Cook couscous according to preparation instructions on the package.
When couscous is cooked, fluff with fork. Mix in zucchini, bell pepper, onion, cumin and black pepper. Set aside.
In a small bowl, whisk together the olive oil and lemon juice. Pour over the couscous mixture and toss to combine. Cover and refrigerate. Serve chilled. Garnish with fresh herbs.
Nutritional analysis per serving
Serving size: About 2/3 cup
- Total carbohydrate 21 g
- Dietary fiber 4 g
- Sodium 3 mg
- Saturated fat 0.5 g
- Total fat 4 g
- Trans fat 0 g
- Cholesterol Trace
- Protein 4 g
- Monounsaturated fat 3 g
- Calories 136
- Added sugars 0 g
- Total sugars 2 g
- Grains and grain products 1
- Vegetables 1
- Fats and oils 1
- Fats 1
- Vegetables 1
- Carbohydrates 1
- Fats 1
- Nonstarchy vegetables 1
- Starches 1
Aug. 09, 2019Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/couscous-salad/rcp-20049998