Israeli, or moghrabieh, couscous grains are about the size of peppercorns. This vegetarian salad is a snap to put together.
Recipe Ingredient Details:
2 tablespoons canola oil
2 tablespoons orange juice
1 1/2 tablespoons rice vinegar
3 cups water
1 1/2 cups papaya (cubed)
1 1/2 cups Israeli couscous
1 cup cucumber (seeded and diced)
2 tablespoons fresh basil (slivered)
2 tablespoons fresh mint leaves (slivered )
Whisk together oil, orange juice, and rice vinegar. Add salt and pepper to taste and set aside.
In a medium suacepan, bring water to boil; add couscous and reduce heat to a simmer. Cook 2-3 minutes, until tender. Drain and rinse under cold water until cool.
In a medium bowl, mix papaya, cucumber, and herbs. Gently stir in couscous and dressing.
Recipe Additional Notes:
PER SERVING: 303 cal, 8g fat (5g mono, 2g poly, 1g sat), 0mg chol, 7g protein, 51g carb, 1g fiber, 2mg sodium
Mon, 2013-06-03 17:43