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Couscous Salad

Diet.Guru's picture
Ingredients
  Olive oil/Vegetable oil 2 Tablespoon
  Instant chicken broth and seasoning mix 1
  Ground cinnamon 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Uncooked couscous/Dry precooked semolina 3 Ounce
  Raisins 1⁄2 Cup (8 tbs)
  Tomato 1 Medium
  Grated zucchini 1⁄2 Cup (8 tbs)
  Grated carrots 1⁄2 Cup (8 tbs)
  Diced onion 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Lettuce leaves 8
Directions

In 1-quart saucepan combine 1 tablespoon oil with the broth mix, cinnamon, and ginger; add water and bring to a boil.
Stir in couscous and raisins; return mixture to a boil and cook until liquid is absorbed.
Transfer to large bowl and let cool.
Add tomato, zucchini, carrot, onion, lemon juice, salt, and remaining tablespoon oil to cooled couscous mixture and toss to combine; cover and refrigerate for several hours to allow flavors to blend (may be refrigerated overnight).
Just before serving, toss salad again; serve on bed of lettuce leaves and garnish with parsley sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Healthy

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