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Couscous Salad

Makes 8 servings

dietitians of canada

Preparation Time: 30 minutes | standing time: 15 minutes | chilling time: 1 hour

 2  Shallots, finely chopped  2
 1  English cucumber, diced  1
 1  Tomato, diced  1
 1  Carrot, grated  1
 1  Clove garlic, minced  1
 ½  Red or yellow pepper, diced  ½
 1 ½ cup  Frozen corn kernels, thawed  375 mL
 1 cup  Canned chickpeas, drained and rinsed  250 mL
 ½ cup  Chopped spinach  125 mL
 ½ cup  Light Italian vinaigrette  125 mL
 1 tbsp  Red wine vinegar  15 mL
 Salt, freshly ground black pepper, and fresh herbs of your choice
 2 cups  Couscous  500 mL
 2 cups  Boiling water  500 mL
  • In a large bowl, combine shallots, cucumber, tomato, carrot, garlic, red pepper, corn, chickpeas, and spinach. Stir in vinaigrette, vinegar, salt, pepper, and herbs to taste until well combined. Set aside.
  • Place couscous in another large bowl, and pour in boiling water; stir with a fork, cover and let stand for 15 minutes or until all the water is absorbed. Fluff with a fork.
  • Add couscous to vegetables. Cover and refrigerate for at least 1 hour or for up to 2 days.
  • Serve cold or heat in the microwave for 2-3 minutes per 2 cup (500 mL) amount.

Nutrients per serving

 Calories 233
 Fat 1.8 g
 Sodium 285 mg
 Carbohydrate 47.5 g
 Fibre 3.7 g
Protein 7.9 g
Iron 1.3 mg
Calcium 36 mg
Very high in: Folate
High in: 
Vitamin A, vitamin C, niacin, B6
A source of: Dietary Fibre

Diabetes Food Choice Values Per Serving:

1 ½  Carbohydrate
1 Fat

© Simply Great Food. Dietitians of Canada. 2007. Published by Robert Rose Inc. All rights reserved. Permission to reprint in its entirety. For noncommercial use only.

This information is provided by Women’s College Hospital and is not intended to replace the medical advice of your doctor or health care provider. Please consult your health care provider for advice about a specific medical condition. This document was last reviewed on: Dec. 16, 2014

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