Citrusy Couscous Salad with Olives
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.
From EatingWell: May/June 1995, The EatingWell Diabetes Cookbook (2005)
Yield: 6 servings, about 1 cup each
Active Time: 25 minutes
Total Time: 30 minutes
- 1 1/2 cups whole-wheat couscous
- 1/4 cup orange juice concentrate, thawed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves
- 1 teaspoon freshly grated orange zest
- 1/2 teaspoon salt
- 2 cups boiling water
- 1 cup chopped fresh parsley
- 1/2 cup chopped black olives, (4 scallions)
- 1/4 cup chopped pitted Kalamata olives, (12 olives)
- 1 navel orange, peeled, sectioned and diced
- 1 tablespoon lemon juice
- Freshly ground pepper, to taste
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 2 hours.
Nutrition Per serving:
206 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 54 g carbohydrates; 0 g added sugars; 9 g protein; 8 g fiber; 358 mg sodium; 205 mg potassium.
Nutrition Bonus: Vitamin C (78% daily value), Fiber (20% dv).
2 Carbohydrate Serving
Exchanges: 2 starch, 1 fat (mono)