Couscous Salad With Yogurt Dressing
Recipe: #11273
November 20, 2013
Categories: Salads, Bean Salad, Beans, Chickpeas/Garbanzo, Couscous, Mediterranean, Low Cholesterol, No Eggs, Vegetarian, Salad Dressing, more
"A nice summertime full-meal salad. Serves 2 for a main course, or 4 small sides."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (669.1 g)
- Calories 773.5
- Total Fat - 22.5 g
- Saturated Fat - 3.2 g
- Cholesterol - 0.6 mg
- Sodium - 159 mg
- Total Carbohydrate - 133.5 g
- Dietary Fiber - 13.8 g
- Sugars - 13.9 g
- Protein - 18 g
- Calcium - 172 mg
- Iron - 4.6 mg
- Vitamin C - 115 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
For the couscous: Heat the oil in a 2-qt. saucepan over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally, until the vegetables are softened.
Step 2
Stir in the couscous. Cook and stir for 1 minute until coated with oil and lightly toasted. Add the water and bring to a boil, stirring. Remove from the heat and cover with lid. Let stand for 30 minutes, until cooled and the liquid is absorbed, uncovering occasionally to fluff with a fork.
Step 3
In the meantime, make the dressing: In a bowl, whisk together the lemon juice, yogurt, oil, ginger root, garlic, cumin, ground coriander and pepper.
Step 4
To make the salad: Transfer the couscous to a large serving bowl. Add the cranberries (or raisins), chickpeas, bell peppers, cilantro (or parsley) and green onions. Add the dressing.
Step 5
Toss all the ingredients together. Garnish with the lemon wedges, if using.
Tips
No special items needed.
1 Reviews
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