Couscous Salad with PapayaKimberly Lord Stewart
- Serves: 4 people
- Calories per serving: 351
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.
- 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.
PER SERVING: 351 cal, 19% fat cal, 7g fat, 1g sat fat, 0mg chol, 62g carb, 9g protein, 5g fiber, 11mg sodium