Cucumber Couscous Salad
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Cucumber Couscous Salad
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 228 |
| pro | 7 g |
| total fat | 11 g |
| sat. fat | 1 g |
| carb | 29 g |
| fibre | 6 g |
| chol | 0 mg |
| sodium | 198 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 15 |
| vit A | 2 |
| vit C | 13 |
| folate | 10 |
- Portion size: 6
Fresh and light, this crunchy salad is a delicious way to enjoy cucumbers all year round.
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
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.
Source : Canadian Living Magazine: March 2007
