Couscous Salad from Healthy Diabetic Recipes

Couscous Salad Recipe

Recipe Ingredients:

1 cup couscous, rehydrated
1/4 cup finely-chopped red or yellow pepper
1/4 cup chopped carrots
1/4 cup finely-chopped celery
2 tbsp minced Italian parsley
1 tbsp olive oil
4 tbsp rice vinegar
2 garlic cloves, minced
3 tbsp finely-minced scallions
Freshly-ground black pepper, to taste

Recipe Instructions:

Combine the couscous and vegetables together in a large bowl. Combine all the dressing ingredients in a blender or food processor and process for 1 minute. Pour over the couscous and vegetables, toss well and serve.

This recipe yields 3 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Starch/Bread, 1/2 Fat.

Nutrition Facts: Calories 191; Calories from Fat 42; Total Fat 5g; Saturated Fat 1g; Cholesterol 0mg; Sodium 20mg; Carbohydrate 32g; Dietary Fiber 2g; Sugars 4g; Protein 5g.

Comments: Couscous, also known as Moroccan pasta, is very simple to prepare. Place dry couscous in a heat-proof bowl, pour double the amount of boiling water or broth over it and let it sit for 5 to 10 minutes until all the water is absorbed.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"

Servings: 3

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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