The large grains of Israeli, or moughrabiye, couscous are about the size of peppercorns and cook in two or three minutes. This vibrant vegetarian salad is a snap to put together in the morning or the night before for a healthy, light lunch. It also makes a refreshing side dish for grilled fish or chicken.
Recipe Ingredient Details:
2 tablespoons canola oil
2 tablespoons orange juice
1 1/2 tablespoons rice vinegar
3 cups water
1 1/2 cups Israeli couscous
1 1/2 cups papaya cubes
1 cup diced cucumber (seeded)
2 tablespoons fresh basil leaves, cut into strips
2 tablespoons fresh mint leaves, cut into strips
Whisk together oil, juice, vinegar, and salt and pepper to taste. Set aside.
Bring water to a boil over high heat in a medium saucepan. Add couscous and reduce heat to a high simmer. Cook for 2-3 minutes, or until couscous is tender. Drain and rinse under cold water until cool.
In a medium bowl, mix papaya, cucumber, basil, and mint. Stir in couscous and add dressing. Blend gently.
Recipe Additional Notes:
PER SERVING: 351 cal, 19% fat cal, 7g fat, 1g sat fat, 0mg chol, 62g carb, 9g protein, 5g fiber, 11mg sodium
Wed, 2003-10-01 14:19