Garden Couscous Salad
(makes 8 servings)
2 1/2 cups (600 ml) canned no-salt-added canned chicken broth
1 tablespoon (15 ml) olive oil
1 medium onion, 4 ounces (140 g), chopped
1 medium green bell pepper, 4 ounces (140 g), seeded chopped
1/2 teaspoon (2.5 ml) ground cumin
1/4 teaspoon (1.25 ml) ground coriander
4 ounces (120 g) fresh or frozen corn kernels, thawed if frozen
1 cup (184 g) couscous
1 8-ounce (240 g) cucumber, seeded and thinly sliced
6 radishes, trimmed and thinly sliced
juice of 1 lemon
cayenne pepper to taste
minced fresh parsley for garnish (optional)
- In a large pot, place 1 cup (240 ml) broth, oil, onion, bell pepper, cumin, and coriander. Bring to a boil, reduce heat, and simmer, uncovered, until vegetables are tender and most of the liquid is absorbed, about 15 minutes. Stir in corn and set aside.
- Meanwhile, in a separate saucepan, bring remaining 1 1/2 cups (360 ml) broth to a boil. Add couscous and stir briefly. Cover and set aside until liquid has been absorbed, about 5 minutes.
- Fluff couscous with a fork and stir in onion-corn mixture, cucumber, radishes, and lemon juice. Add cayenne pepper to taste. Transfer mixture to a serving bowl and garnish with parsley (if using). Serve cold or at room temperature.
Per serving: 148 calories (14% calories from fat), 5 g protein, 2 g total fat (0.3 g saturated fat), 27 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 17 mg sodium
Diabetic exchanges: 2 carbohydrate (1 1/2 bread/starch, 1 vegetable)