Couscous Salad - homemade
Recipe Provided by the American Institute for Cancer Research |
Nutrition Facts
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Salad Night
Are you craving something light and refreshing for dinner? This couscous salad will satisfy you as much as any pasta dish or burger. The recipe is packed with delicious, colorful vegetables and lots of fiber. It is a good way to increase antioxidants and phytochemicals in your meals to help fight off cancer and other chronic diseases. Couscous has a light texture and delicate taste, making it a wonderful dish for the approaching warm weather.
Couscous Salad
1 package (10-12 oz.) couscous, whole-wheat if available
2-3 cups fat-free, reduced-sodium chicken broth, depending on amount of couscous
1 Tbsp. canola oil
1 medium zucchini, diced
1/2 red bell pepper, seeded and diced
1/2 yellow bell pepper, seeded and diced
1 cup chopped sun-dried tomatoes
2 cloves garlic, minced
2 tsp. dried basil or 1/4 cup slivered fresh basil
3 Tbsp. olive oil
Salt and freshly ground black pepper, to taste
8 fresh asparagus spears, peeled and blanched, for garnish
2 ripe tomatoes, sliced, for garnish
- Prepare the couscous according to the package instructions, using broth in place of water. Let it cool.
- Meanwhile, heat the canola oil in a pan or skillet over medium heat until it is hot. Add the zucchini, peppers, dried tomatoes, garlic and basil, and sauté until lightly browned, about 4 minutes.
- Place the couscous in a large bowl. Mix in the sautéed vegetables. Toss with olive oil and salt and pepper to taste. Serve warm or at room temperature.
- Place the mixed salad on a serving plate. Garnish with sliced tomatoes and asparagus spears.
Makes 7 cups.
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