Whole Wheat Couscous Salad

[migration] empty title 608 Image by: [migration] empty title 608 Author: Canadian Living

Not only is this lightly spiced salad wholesome and utterly delicious on its own, but it also lends itself to many other serving ideas. Wrap it up in lettuce leaves or tortillas, stuff it into lettuce-lined pita bread, hollowed out tomatoes or cherry tomatoes, or mound on spears of endive. Try leftovers for lunch.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2005

Ingredients

  • 1 cup whole wheat couscous
  • 1/2 cup golden raisins
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon turmeric
  • 1 cup canned chickpeas drained and rinsed
  • 1/2 cup finely chopped sweet red pepper
  • 1/2 cup green onion
  • 1/2 cup chopped pistachio nut
  • 1/2 cup chopped almond
  • 1/4 cup red wine vinegar
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon salt
  • 1 teaspoon pepper

Method

In large heatproof bowl, combine couscous, raisins, cinnamon, allspice and turmeric . Pour in 2 cups (500 mL) boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Let cool.

Add chickpeas, red pepper, green onions, pistachios, vinegar, mint, salt and pepper; toss with fork to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 469 mg
  • Protein 9 g
  • Calories 261.0
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 48 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Whole Wheat Couscous Salad

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