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Citrusy Couscous Salad with Olives
From EatingWell.com
Try this refreshing grain salad as an accompaniment to grilled chicken or fish. Chilled, it's also great for picnics. Look for whole-wheat couscous in the natural-foods section of supermarkets or in specialty stores.
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Nutritional Information
(per serving)
| Calories | 206 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | -- |
| Sodium | 358mg |
| Total Carbohydrate | 54g |
| Dietary Fiber | 8g |
| Sugars | -- |
| Protein | 9g |
| Calcium | -- |
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Yields: Makes 6 servings, about 1 cup each
Total Time: 30 min
Prep Time: 25 min
Ingredients
| U.S. | Metric | Conversion chart |
- 1.5 cup(s) whole-wheat couscous
- 1/4 cup(s) orange juice concentrate, thawed
- 2 tablespoon(s) extra-virgin olive oil
- 1 tablespoon(s) Dijon mustard
- 1 tablespoon(s) chopped fresh thyme or 1 teaspoon dried thyme leaves
- 1 teaspoon(s) freshly grated orange zest
- 1/2 teaspoon(s) salt
- 2 cup(s) boiling water
- 1 cup(s) chopped fresh parsley
- 1/2 cup(s) chopped black olives (4 scallions)
- 1/4 cup(s) (12 olives) chopped pitted Kalamata olives
- 1 navel orange, peeled, sectioned and diced
- 1 tablespoon(s) lemon juice
- Freshly ground pepper, to taste
Directions
- Stir together couscous, orange juice concentrate, oil, mustard, thyme, orange zest and salt in a large bowl. Stir in boiling water, cover and set aside until the liquid has been absorbed, about 5 minutes.
- Fluff the couscous with a fork. Add parsley, scallions, olives, diced orange and lemon juice; toss to blend. Season with pepper.
Tips & Techniques
Carb Servings: 2 starch, 1 fat (mono) Carbohydrate Servings: 2 Nutrition Bonus: Vitamin C (78% daily value), Fiber (20% dv).
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