Couscous Crunch Salad

8
Easy
Salads

Characteristics

Kid Approved Under 30 minutes Ethnic cuisine

Nutritional Facts Per Serving

320
Calories
11 g
Protein
54 g
Carbs
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 320
  • Lipides 8 g
  • Carbs 54 g
  • Protein 11 g

Ingredients

  • 2 cups (500 mL) reduced sodium vegetable or chicken broth
  • 1 3/4 cups (425 mL) whole-wheat couscous
  • 1/4 cup ( 60 mL) sundried tomatoes, thinly sliced
  • 1/4 cup (60 mL) sultana raisins
  • 4 green onions, thinly sliced
  • 1/2 cup (125 mL) sun-dried tomato dressing
  • 2 tbsp (30 mL) lemon juice
  • 1/3 cup (75 mL) pine nuts, toasted
  • 1/3 cup (75 mL) slivered almonds, toasted
  • 1 cup (250 mL) lightly packed fresh parsley leaves, chopped

Method

  1. Bring broth to a boil. Combine couscous, sundried tomatoes and raisins in a heatproof bowl. Pour in broth, cover tightly and let stand 5 min. Fluff with a fork and cool to room temperature.
  2. Meanwhile, combine onions, dressing and lemon juice. Add cooled couscous and nuts to dressing mixture. Add parsley and toss to combine.

Related Recipes