This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Food is an important part of a balanced diet."
-Fran Lebowitz, Author
The flavor and moisture of the vegetables is what makes this salad so great. Just a little bit of very high quality olive oil is all you need sometimes to hold things together.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4.
Keeps well for about 48 hours.
|1/2||red bell pepper (seeded and diced)|
|1/2||yellow bell pepper (seeded and diced)|
|1/2||green bell pepper (seeded and diced)|
|1/2 lb||tomatoes (peeled, seeded and diced)|
|1 small||cucumber (peeled, seeded and sliced)|
|1/4 cup||dried currants|
|1 clove||garlic (minced)|
|1||green onion (minced)|
|2 Tbsp||fresh basil (chopped fine)|
|1 Tbsp||olive oil|
|1 Tbsp||fresh lemon juice|
Place water and salt in a medium sized pan over high heat and bring to a boil. Remove from the heat and add couscous, stirring once. Cover and let stand for five minutes.
As the couscous is cooking, place the peppers, tomatoes, cucumbers, currents, garlic, green onion, parsley, basil, olive oil, lemon juice and salt in a large mixing bowl.
After the couscous has stood for five minutes, remove the top and fluff with a fork. Add to the vegetables and toss to coat well.
Chill at least 2 hours before serving.
Serving size: 1 1/2 cups
Amount Per Serving
|Calories 253||Calories from Fat 35|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 56g||19%|
|Dietary Fiber 5g||20%|
|Vitamin A 30%||Vitamin C 186%|
|Calcium 5%||Iron 8%|
|Vitamin K 31 mcg||Potassium 506 mg|
|Magnesium 44 mg|