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.
Couscous Salad with Papaya
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Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Couscous Salad with Papaya
Amount Per Serving
Calories 351
% Daily Value*
Sodium 11mg
0%
Total Carbohydrates 62g
21%
Dietary Fiber 5g
20%
Protein 9g
18%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 351 cal, 19% fat cal, 7g fat, 1g sat fat, 0mg chol, 62g carb, 9g protein, 5g fiber, 11mg sodium
