Couscous Confetti Salad

Here is a healthy salad that offers lots of protein, fiber and vitamins among the many other healthy benefits. And it tastes great too!

What is couscous confetti salad? Well, couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad. In fact, this recipe is just right for the holidays with its red and green and gold colors!

Whole-wheat couscous is sold in natural food stores and some supermarkets. In our case, we decided to use the larger whole wheat Israeli Pearl couscous.

Couscous Confetti Salad


1 1/2 cups dry whole-wheat couscous
2 cups boiling water
3 - 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 - 2 cups finely shredded red cabbage
1/2 cup finely chopped fresh parsley
1/2 cup golden raisins or chopped dried apricots
The juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tablespoon olive oil
1 teaspoon curry powder
1 1/2 teaspoons salt

How we make it

In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.

Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.

In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.

Makes about 8 1-cup servings

Per 1-cup serving - calories: 194, fat: 2.1g, saturated fat: 0.3g, calories from Fat: 9.8%, cholesterol: 0 mg, protein: 5.2g, carbohydrates: 40.2g, sugar: 10g, fiber: 4.2g, sodium: 283mg, calcium: 33mg, iron: 1.1mg, Vitamin C: 40.9mg, Beta Carotene: 1157mcg, Vitamin E: 0.7mg.

Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D. Permission granted by PCRM.

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