No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (487g) Recipe makes 4 servings The following items or measurements are not included below: 2 cans chickpeas |
||
| Calories 343 | ||
| Calories from Fat 73 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.2g | 12% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 603mg | 25% | |
| Potassium 754mg | 21% | |
| Total Carbohydrate 61.0g | 20% | |
| Dietary Fiber 8.3g | 33% | |
| Sugars 5.8g | ||
| Protein 10.8g | 21% | |
couscous salad
By: chia
Feb 23, 2003
low in fat, and very filling, a vegetarian's delight
SERVES 4 -6
Ingredients
- 1 3/4 cups water
- salt, pepper
- 1 1/3 cups instant couscous
- 5 scallions
- 1 cup mint leaf
- 1 lb cucumber
- 2 cans chickpeas (garbanzo beans)
- 4 ripe tomatoes, chopped
- 1/2 cup roasted red pepper or pimientos
- 1/3 cup capers, drained
- 1 lemon
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons cumin
Directions
1
bring water and salt to boil.2
add couscous, stir, cover and remove from heat meanwhile trim end from scallions, cut in thirds and add to food processor with mint leaves.3
pulse until finely chopped, remove to bowl trim ends of cucumbers, cut lentghwise into quarters and then slice, remove to bowl rinse chickpeas in colander, drain, add to bowl with drained peppers, tomatoes, capers.4
juice the lemon in small bowl, add olive oil and spices to make dressing.5
fluff couscous with fork, add to bowl, mix into vegetables.6
add dressing and mix well.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other couscous salad recipes
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 30 mins
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: alliestar
On Nov 14, 2006
this was a great recipe, easy to make. i would add more mint next time, only because I love the flavour of mint in a salad. Thanks for posting!
From: Stardustannie
On Feb 28, 2006
Yum!! I used the listed ingredients but slightly changed the quantities. I used 1 x 440gm can chickpeas and reducecd he mint, oil and capers by 1/2. I also added a handful of toasted pine nuts for a little added crunch. A great salad thats good for lunch at work as it keeps and travels well. Thanks for sharing... I'll be making this one again for sure.
From: Ms*Bindy
On Apr 16, 2005
DH and I both liked this a lot. We cut back on the mint and capers, because I had never had either and was afraid to try. Next time I'll put in the full amount. This was really good. Thanks.
From: moxie
On Mar 18, 2003
Wow, Chia, this is delish!!! I loved the great contrast of flavors and textures in this salad — and it just gets better the second day. I doubled the amount of the dressing to my personal taste. Thanks so much for sharing it!! **** P.S. I tossed a little Feta into my leftovers and it was awesome.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved