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Citrusy Couscous Salad with Olives
Citrusy Couscous Salad with Olives
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From: EatingWell Magazine, May/June 1995
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1½ cups whole-wheat couscous
- ¼ cup orange juice concentrate, thawed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves
- 1 teaspoon freshly grated orange zest
- ½ teaspoon salt
- 2 cups boiling water
- 1 cup chopped fresh parsley
- ½ cup chopped black olives, (4 scallions)
- ¼ cup chopped pitted Kalamata olives, (12 olives)
- 1 navel orange, peeled, sectioned and diced
- 1 tablespoon lemon juice
- Freshly ground pepper, to taste
Preparation
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Active
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Ready In
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 2 hours.
- Per serving: 307 calories; 8 g fat(1 g sat); 8 g fiber; 54 g carbohydrates; 9 g protein; 36 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1,029 IU vitamin A; 44 mg vitamin C; 40 mg calcium; 1 mg iron; 359 mg sodium; 194 mg potassium
- Nutrition Bonus: Vitamin C (73% daily value), Vitamin A (21% dv)
- Carbohydrate Servings: 3½
- Exchanges: 2 starch 1 fat (mono)
