Try this Summer Couscous Salad recipe, or contribute your own.
Suggest a better descriptionPour 1/2 cup water int a medium-size non-stick skillet. Add onion and saute over medium heat 10 minutes. Add more water if onion becomes too dry. Bring 3/4 cup water to a boil in a saucepan, remove from heat and add couscous. Cover and let sit 5 minutes. Add carrots to onion and cook 5 minutes. Add zucchini and garlic and cook 5 more minutes. Place couscous in a bowl; and fluff with a fork. Add onion mixture, raisins and chickpeas to couscous and toss well. Mix orange juice, olive oil, cayenne and cinnamon together. Add to couscous and mix well. Add salt and pepper to taste. Toss tomatoes and mint together. To serve, line a serving plater or 2 individual plates with lettuce leaves and spoon salad on top. Sprinkle tomatoes and mint over couscous salad. Place pita in toaster oven for 2 minutes to warm through, or warm in oven a few minutes.
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 282 | ||
Calories from Fat: 20 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 87.1mg | 3 % | |
Potassium 704.9mg | 19 % | |
Total Carbohydrate 70.2g | 21 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 66.7g | ||
Protein 2.9g | 4 % | |
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: 282
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