Couscous Salad

Crunchy Couscous Salad

Portions:
6

Serving Size:
1/2 cup

Prep Time:
15 minutes

Cook Time:
1 hour and 10 minutes

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 1 medium cucumber
  • 1/2 cup red bell pepper
  • 1/4 cup sweet onion
  • 2 tablespoon black olives
  • 1/4 cup flat-leaf parsley
  • 1/2 cup couscous, uncooked
  • 3/4 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons feta cheese crumbles
  • 1-1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper 

Instructions

  1. Thinly slice cucumbers into quarters. Chop bell pepper, onion, olives and parsley.
  2. In a medium saucepan heat water to a boil and add couscous. 
  3. Return to boiling. Remove pan from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool while preparing vegetables.
  4. Add cucumber, bell pepper, onion, olives and parsley to couscous.
  5. Combine olive oil, wine or vinegar, feta cheese, basil, salt and pepper to make dressing.
  6. Mix with the couscous salad.
  7. Refrigerate at least 1 hour. Serve chilled.

Tips

  • Add cooked chicken breast chunks or slices for a delicious light lunch or supper.

Submitted by: Carol, dietitian from Wisconsin

Nutrients per serving

Calories 121

Protein 3 g

Carbohydrates 14 g

Fat 6 g

Cholesterol 4 mg

Sodium 167 mg

Potassium 105 mg

Phosphorus 51 mg

Calcium 47 mg

Fiber 1.4 g

Added Sugar 0 g