Thursday, September 4, 2008

Couscous Vegetable Salad

Another great recipe from Essential of Healthful Cooking! This salad has great textures, colors and flavors and is really easy!

1 cup couscous
Kosher salt
1 1/2 cups boiling water
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
Freshly ground pepper
1/2 cup thawed, frozen petite peas or blanched fresh petite peas
1/2 cup thin sliced green onion
1/2 cup minched red bell pepper
1/2 cup finely diced English cucumber
1/4 cup finely chopped fresh flat-leaf parsley
1 cup firmly packed chiffonade-cut romain lettuce leaves

In a heatproof bowl combine the couscous, 1/2 teaspoon salt and the boiling water. Stir to blend. Cover tightly and let stand until all the liquid has been absorbed, about 20 minutes. Uncover the couscous and let cool to room temperature, about 15 minutes.

In a small bowl, whisk together the olive oil, lemon juice, garlic, 1/4 teaspoon salt, 1 tablespoon water and a grind of pepper until blended.

Add the peas, green onion, bell pepper, cucumber, parlsey and all but 1 tablespoon of the dressing to the couscous. Toss to mix.

Place the romain lettuce in a separate bowl. Add the remaining dressing and toss to coat.

To serve, divide the couscous mixture evenly among individual bowls or plates. Top each serving with an equal amount of the romain lettuce.

Calories: 190 Protein: 5 grams Carbohydrates: 26 grams Total Fat: 7 grams Saturated Fat: 1 gram Cholesterol: 0 Dietary Fiber: 3 grams Sodium: 280 mg

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