Israeli, or moghrabieh, couscous grains are about the size of peppercorns. This vegetarian salad is a snap to put together.
Ingredients
- 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
Instructions
- 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.
Notes
PER SERVING: 303 cal, 8g fat (5g mono, 2g poly, 1g sat), 0mg chol, 7g protein, 51g carb, 1g fiber, 2mg sodium
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