Couscous Salad

Couscous became a known food product around the 12th century and is most often associated with North African cuisine. It’s actually a tiny pasta and not a grain. Traditionally it was cooked with sour milk and butter. 

Tonight we’ll cook it in a more conventional manner. Couscous will be fully cooked in about 10 minutes. We’ll then add a boat-load of goodies to make this fabulous one-dish meal.
Grocery List: Cous Cous Salad
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Cous Cous Salad

Produce

garlic (if needed)

1 sweet onion

fresh basil leaves (if needed)

1 bunch fresh parsley

3 baby summer squash or 2 baby zucchini 

1 cucumber 

1 red bell pepper 

one 9 oz. bag sliced crimini mushrooms

3 Roma tomatoes

2 fresh apricots or other available fresh fruit

Canned/Dried Foods

one package or 6 oz. CousCous

one 15 oz. can garbanzo beans 

one 15 oz. can artichoke hearts

low sodium vegetable broth (if needed)

balsamic vinegar (if needed)

low sodium soy sauce (if needed)

pitted Kalamata olives (if needed)

white wine to cook with (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

crumbled feta cheese

Nutritional Value: Cous Cous Salad

Couscous salad

Nutritional Analysis

Per Serving

Calories: 540

Protein: 18 g

Carbohydrates: 70 g

Total Fat: 18 g

(Saturated Fat:) 4 g

Dietary Fiber: 15 g

Cholesterol: 15 mg

Sodium: 640 mg

% calories from fat: 31.2 %

Serving Size:

Two and one-fourth Cups salad with 1 whole apricot on the side.