Weekly Recipes
This nutrient-packed salad makes a great appetizer, side dish or vegetarian entree! It’s packed with fiber and vitamin C. Boost the fiber even more by using whole wheat couscous (available at health food stores).
- 2 cups cooked couscous
- 6 scallions, chopped
- 2 medium tomatoes, seeded and chopped
- 1 cup cucumber, seeded and chopped
- 16-ounce can garbanzo beans, drained
- 1/2 cup cilantro, chopped or 1 cup parsley, chopped
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 2 cloves minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- black pepper to taste
- Mix cooked couscous and next 5 ingredients in a large bowl.
- Mix oil, lemon juice, garlic, mustard and spices. Pour over salad and toss well.
Yield: 7 cups (serving size: 1 cup).
| Calories: | 198 |
| Protein: | 7 g |
| Fat: | 6 g |
| Carbohydrate: | 31 g |
| Sodium: | 296 mg |
Appropriate for the following diets: healthy family, vegetarian, healthy heart, diabetes, lactose intolerant, allergy (egg free)
Menu Ideas: Serve 1 or 2 cups over a bed of mixed greens for a great vegetarian entree. Serve on the side of grilled chicken or fish for refreshing summertime meal.
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Tags: nutrient-packed, salad, vitamin C
