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Couscous Confetti Salad

Makes about 8 1-cup servings

Couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.

1 1/2 cups dry whole-wheat couscous
2 cups boiling water
3 - 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 - 2 cup finely shredded red cabbage
1/2 cup finely chopped fresh parsley
1/2 cup golden raisins or chopped dried apricots
1 juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tablespoon olive oil
1 teaspoon curry powder
1 1/2 teaspoons salt

In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.

Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.

In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.

Per 1-cup serving

  • Calories: 194
  • Fat: 2.1 g
  • Saturated Fat: 0.3 g
  • Calories from Fat: 9.8%
  • Cholesterol: 0 mg
  • Protein: 5.2 g
  • Carbohydrates: 40.2 g
  • Sugar: 10 g
  • Fiber: 4.2 g
  • Sodium: 283 mg
  • Calcium: 33 mg
  • Iron: 1.1 mg
  • Vitamin C: 40.9 mg
  • Beta Carotene: 1157 mcg
  • Vitamin E: 0.7 mg

Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.