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Fresh Herb Couscous Salad
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A delicious recipe from the American Heart Association's Meals in Minutes cookbook.
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2 cups uncooked couscous
1/2 cup dried currants (optional)
1/2 teaspoon salt
3 cups boiling water
1 medium or large tomato
1 medium cucumber (about 8 ounces)
1/4 to 1/2 cup chopped fresh mint or fresh cilantro
1/2 cup chopped mixed fresh herbs (such as chives, parsley and basil)
1/4 cup lemon juice
1/4 cup olive oil
1/2 teaspoon bottled minced garlic or 1 medium clove garlic, minced
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Combine couscous, currants and salt in a large bowl. Pour boiling water over mixture, stir to combine and let cool
for about 15 minutes.
Meanwhile, chop tomato and peel, seed and chop the cucumber. Add to cooled couscous with remaining ingredients and stir together. Serve at room temperature or chilled.
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Nutrient Analysis (Per 1 1/2 cup serving): calories 245; protein 6 grams; carbohydrates 38 grams; cholesterol 0
milligrams; total fat 7 grams; saturated 1 gram; polyunsaturated 1 gram; monounsaturated 5 gram; fiber 3 grams; sodium 159 milligrams.
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