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Recipe
Couscous Salad Recipe
My favorite side dish to take to picnics or bbq's
| Prep time: 25 Minutes |
Moroccan
|
| Cook time: 10 Minutes | Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 8 servings | |
| Calories 261 | |
| Calories from Fat 127 | 49% |
| Total Fat 14.55g | 18% |
| Saturated Fat 5.55g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 864mg | 36% |
| Potassium 287mg | 8% |
| Total Carbs 25.82g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 8.29g | 6% |
| Protein 8.5g | 14% |
Ingredients Convert Measures
- 1 box of plain couscous
- 8 oz vegetable broth
- 2 cups of cooked broccoli florets
- 1 large carrot grated
- 1 small red onion, about 1/2 a cup
- 1/3 cup golden raisins
- 1/3 cup chopped cashews
- 1 8 oz package of Feta cheese
- 1 can of garbanzo beans or chick peas drained and rinsed
- Dressing:
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 1 1/2 teaspoons curry powder
- 1 teaspoon minced fresh ginger
- 3/4 teaspoon salt
Directions
- Put raisins in a small bowl of water and set aside.
- Steam broccoli in the vegetable broth until tender, but still al dente. Set aside to cool off
- Cook couscous as instructed on the box.
- Fluff couscous with a fork and put in a large bowl.
- Once couscous is cooled off, add broccoli, carrots, onions, raisins, garbanzo beans and cashews.
- In a small bowl whisk together olive oil, vinegar, sugar, ginger, curry and salt.
- Toss dressing in with the couscous salad
- Fold in crumbled feta
February 5, 2008 14:18