Couscous Salad With Yogurt Dressing
Created by Mikekey on November 20, 2013
- Servings: 3
- Prep Time: 20m
- Cook Time: 40m
- Recipe #11273
Ingredients
- 1 tablespoon oil (extra virgin olive oil)
- 1 small onion, finely chopped
- 1 small celery rib, finely chopped
- 1 cup couscous
- 1 1/2 cups water
- 1/4 cup fresh lemon juice
- 1/4 cup plain fat-free yogurt
- 2 tablespoons oil (extra virgin olive oil)
- 2 teaspoons fresh ginger root, peeled and minced
- 1 garlic clove, peeled and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Ground black pepper, to taste
- 1/2 cup dried cranberries (or raisins)
- 1/2 cup chick-peas, rinsed and drained (canned)
- 1/2 cup red bell pepper, seeded and chopped
- 1/2 cup green bell pepper, seeded and chopped
- 1/2 cup fresh cilantro, chopped ( or parsley)
- 1/2 cup green onion, sliced
- 1 lemon, cut into wedges (optional)
How to Make
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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.
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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.
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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.
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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.
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Step 5: Toss all the ingredients together. Garnish with the lemon wedges, if using.
Nutritional Facts
- 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