anninsd
09-11-2000, 05:25 PM
From: Eat for a Healthy Lifestyle Class
You could add shrimp, or chicken or beans to this salad. You can add more veggies or different combinations. Your market may sell in the bagged salad section a pkg of mixed veggies already cut up.
Dressing:
3 tabl. balsamic vinegar
1 1/2 tabl. fresh lemon juice
4 tsp. Dijon mustard
1 tabl. grated lemon peel
1 tsp. extra virgin olive oil
1/4 tsp. freshly ground black pepper
1 tsp. sugar
Salad
1 c. water
1 tabl. instant chicken bouillon granules
3/4 c. uncooked couscous
2 c. seeded and diced unpeeled plum tomatoes
1 c. seeded and diced unpeeled cucumber (dry with paper towels)
1 cup diced and seeded red or yellow bell pepper
1/2 c. chopped celery
1/2 c. chopped red or green onion
1/4 c. chopped fresh parsley
For dressing, place ingredients in a salad bowl and whisk until blended
For salad, bring water to boil in small saucepan. Stir in bouillon granules and couscous. Remove from heat* and let stand 5 minutes. Fluff couscous with a fork. Let cool for 10 minutes. Meanwhile, toss the vegetables with the dressing. Add couscous and toss again to combine. May be served immedately or covered and chilled. Do not refrigerate for more than 8 hour, as tomatoes and cucumbers will make the salad watery. If you make ahead add the cucumbers and tomatoes just before serving.
*Class instructor finds if you leave a cover OFF the water and couscous, the couscous doesn't clump together as much. If you use a darker couscous it will have more fiber than regular kind used in this nutrition count.
serves 6 Per serving: Cal. 122
Fat 1.6 g Pro 3.9 g Carbo 24.4 g Chol 0 Sodium 207 mg Fiber 2.6 g 2 pts per serving
------------------
ann p
You could add shrimp, or chicken or beans to this salad. You can add more veggies or different combinations. Your market may sell in the bagged salad section a pkg of mixed veggies already cut up.
Dressing:
3 tabl. balsamic vinegar
1 1/2 tabl. fresh lemon juice
4 tsp. Dijon mustard
1 tabl. grated lemon peel
1 tsp. extra virgin olive oil
1/4 tsp. freshly ground black pepper
1 tsp. sugar
Salad
1 c. water
1 tabl. instant chicken bouillon granules
3/4 c. uncooked couscous
2 c. seeded and diced unpeeled plum tomatoes
1 c. seeded and diced unpeeled cucumber (dry with paper towels)
1 cup diced and seeded red or yellow bell pepper
1/2 c. chopped celery
1/2 c. chopped red or green onion
1/4 c. chopped fresh parsley
For dressing, place ingredients in a salad bowl and whisk until blended
For salad, bring water to boil in small saucepan. Stir in bouillon granules and couscous. Remove from heat* and let stand 5 minutes. Fluff couscous with a fork. Let cool for 10 minutes. Meanwhile, toss the vegetables with the dressing. Add couscous and toss again to combine. May be served immedately or covered and chilled. Do not refrigerate for more than 8 hour, as tomatoes and cucumbers will make the salad watery. If you make ahead add the cucumbers and tomatoes just before serving.
*Class instructor finds if you leave a cover OFF the water and couscous, the couscous doesn't clump together as much. If you use a darker couscous it will have more fiber than regular kind used in this nutrition count.
serves 6 Per serving: Cal. 122
Fat 1.6 g Pro 3.9 g Carbo 24.4 g Chol 0 Sodium 207 mg Fiber 2.6 g 2 pts per serving
------------------
ann p