The EatingWell Diabetes Cookbook (2005)
Try this refreshing grain salad as an accompaniment to grilled chicken or fish. Chilled, it's also great for picnics. Look for whole-wheat couscous in the natural-foods section of supermarkets or in specialty stores.
6 servings, about 1 cup each
Active Time: 25 minutes |
Total Time: 30 minutes
1/4 cup chopped pitted Kalamata olives, (12 olives)
1 navel orange, peeled, sectioned and diced
1 tablespoon lemon juice
Freshly ground pepper, to taste
Stir together couscous, orange juice concentrate, oil, mustard, thyme, orange zest and salt in a large bowl. Stir in boiling water, cover and set aside until the liquid has been absorbed, about 5 minutes.
Fluff the couscous with a fork. Add parsley, scallions, olives, diced orange and lemon juice; toss to blend. Season with pepper.
Per serving :
8 g Fat;
1 g Sat;
5 g Mono;
0 mg Cholesterol;
54 g Carbohydrates;
9 g Protein;
8 g Fiber;
358 mg Sodium;
205 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1 fat (mono)
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 hours.