Ingredients
Scale
- 1 1/2 cups dry whole-wheat couscous
- 2 cups boiling water
- 3 – 4 green onions, finely chopped, including tops
- 1 red bell pepper, seeded and finely diced
- 1 carrot, grated
- 1 – 2 cups finely shredded red cabbage
- 1/2 cup finely chopped fresh parsley
- 1/2 cup golden raisins or chopped dried apricots juice of 1 lemon
- 1/4 cup seasoned rice vinegar
- 1 tablespoon olive oil (optional if on a heart disease reversal diet)
- 1 teaspoon curry powder
- 1 1/2 teaspoons salt
Instructions
- In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.
- Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.
- In a small bowl, mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix.
- Serve at room temperature or chilled.
Notes
Per 1-cup serving: 194 calories: 2.1 g total fat: 0.3 g, saturated Fat: 0.3 g; 9.8% of total calories from fat, 0 mg cholesterol, 5.2 g protein, 40.2 g carbohydrate, 10 g sugar, 4.2 g fiber, 283 mg sodium, 33 mg calcium, 1.1 mg iron, 40.9 mg vitamin C, 1157 mcg beta-carotene, 0.7 mg vitamin E
Nutrition
- Serving Size: 1 cup