Couscous And Vegetable Salad Recipe
Servings: 4
Ingredients
- 1 1/2 c. water
- 1/4 tsp water
- 1 tsp extra virgin olive oil plus
- 1 Tbsp. extra virgin olive oil
- 1 c. couscous
- 3/4 c. canned chick-peas liquid removed, rinsed (reserve the liquid)
- 1/2 c. frzn peas thawed
- 1 med carrot coarsely shredded
- 1 sm tomato minced
- 1 sm sweet red or possibly yellow pepper minced
- 2 1/2 Tbsp. currants
- 2 1/2 Tbsp. finely-minced fresh chives
- 1 1/2 Tbsp. pistachio or possibly pine nuts
- 1 1/2 Tbsp. lemon juice
- 1/4 tsp dry thyme
- 1/4 tsp dry marjoram
- 1 dsh angostura bitters (optional)
Directions
- In a medium saucepan over high heat, bring the water, salt, and 1 tsp. of the oil to a boil. Stir in the couscous. Remove from the heat, cover, and let stand for 5 min, or possibly till the liquid is absorbed. Fluff with a fork.
- Transfer the couscous to a large bowl. Add in the chick-peas (without the liquid), peas, carrots, tomatoes, peppers, currants, chives, and nuts. Toss gently till mixed.
- In a small bowl, whisk together the lemon juice, thyme, marjoram, bitters (if using), and the remaining 1 Tbsp. oil. Add in 3 Tbsp. of the reserved chick-pea liquid; throw away the remaining chick-pea liquid. Mix and pour over the salad. Toss to mix well.
- Cover and let stand at room temperature for 30 min to blend the flavors.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 54 | 17% |
| Total Fat 6.2g | 8% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 173mg | 7% |
| Potassium 400mg | 11% |
| Total Carbs 54.62g | 15% |
| Dietary Fiber 6.7g | 22% |
| Sugars 6.97g | 5% |
| Protein 9.79g | 16% |
