Couscous Salad Recipe
Ingredients
| Olive oil/Vegetable oil | 2 Tablespoon | |
| Instant chicken broth and seasoning mix | 1 | |
| Ground cinnamon | 1⁄4 Teaspoon | |
| Ground ginger | 1⁄4 Teaspoon | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Uncooked couscous/Dry precooked semolina | 3 Ounce | |
| Raisins | 1⁄2 Cup (8 tbs) | |
| Tomato | 1 Medium | |
| Grated zucchini | 1⁄2 Cup (8 tbs) | |
| Grated carrots | 1⁄2 Cup (8 tbs) | |
| Diced onion | 1⁄4 Cup (4 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Lettuce leaves | 8 |
Nutrition Facts
Serving size: Complete recipe
Calories 978 Calories from Fat 287
% Daily Value*
Total Fat 32 g49.9%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 720.7 mg30%
Total Carbohydrates 164 g54.8%
Dietary Fiber 13.8 g55%
Sugars 63.8 g
Protein 18 g35.5%
Vitamin A 144.3% Vitamin C 87.7%
Calcium 16.7% Iron 24.2%
*Based on a 2000 Calorie diet
Directions
Stir in couscous and raisins; return mixture to a boil and cook until liquid is absorbed.
Transfer to large bowl and let cool.
Add tomato, zucchini, carrot, onion, lemon juice, salt, and remaining tablespoon oil to cooled couscous mixture and toss to combine; cover and refrigerate for several hours to allow flavors to blend (may be refrigerated overnight).
Just before serving, toss salad again; serve on bed of lettuce leaves and garnish with parsley sprigs.
Chef
