Try this Cous Cous Vegetable Salad recipe, or contribute your own.
Suggest a better descriptionDirections: To make the cous cous, combine the cous cous with the salt in a bowl. Pour the boiling water over the cous cous. Do not stir. Place plastic wrap over the bowl and let stand for 10 minutes. Fluff with fork. In a large bowl, combine the cous cous, cucumber, red onion, scallions, cannellini beans, bell pepper, peas, tomatoes, parsley and cilantro. Prepare the dressing in a separate bowl by whisking together the lemon juice, prepared salsa and olive oil. Toss the salad with the dressing and top with the chicken breasts.
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Serving Size: 1 Serving (1144g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1918 | ||
Calories from Fat: 157 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1264mg | 44 % | |
Potassium 1869.3mg | 49 % | |
Total Carbohydrate 372.4g | 110 % | |
Dietary Fiber 30.5g | 122 % | |
Sugars, other 341.9g | ||
Protein 63.5g | 91 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1918
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