Tested till perfect Cucumber Couscous Salad
Cucumber Couscous Salad
Photography by Matthew Kimura

Cucumber Couscous Salad

Fresh and light, this crunchy salad is a delicious way to enjoy cucumbers all year round.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2007

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 1 cup 1cupwhole wheat couscous
  • 2 cups 2cupsdiced English cucumberEnglish cucumbers
  • 1/2 cup 1/2cupsliced radishradishes
  • 2 2green oniongreen onions, sliced
  • 6 6leaves of boston lettuce
  • 1/4 cup 1/4cuptoasted pine nutpine nuts or slivered almonds

Dressing:

  • 3 tbsp 3tbspvegetable oil
  • 2 tbsp 2tbsplemon juice
  • 1 tbsp 1tbspchopped fresh thyme
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
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Preparation

In large bowl, cover couscous with 1 cup (250 mL) boiling water; let stand for 5 minutes. Fluff with fork; let cool.

Add cucumber, radishes and onions.

Dressing: In small bowl, whisk together oil, lemon juice, thyme, garlic, cumin, salt and pepper. (Make-ahead: Cover and refrigerate salad and dressing separately for up to 24 hours.) Toss dressing with salad. Serve in lettuce cups; sprinkle with pine nuts.

Nutritional Information Per serving: about

cal 228 pro 7g total fat 11g sat. fat 1g
carb 29g fibre 6g chol 0mg sodium 198mg

% RDI:

calcium 3 iron 15 vit A 2 vit C 13
folate 10
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