Moroccan Three-Grain Salad with Flaxseed-Walnut Dressing
Servings
6people
Servings
6people
Ingredients
  • 1cup cooked millet1/3 cup uncooked
  • 1cup cooked bulgur1/3 cup uncooked
  • 1cup cooked whole-wheat couscous1/3 cup uncooked
  • 3/4cup chopped zucchini
  • 3/4cup chopped carrots
  • 1/4cup chopped black olives
  • 1/4cup chopped red onion
  • 1/4cup minced fresh Italian parsley
  • 1/4cup raisins
DRESSING
  • 1/4cup walnut halves
  • 2 1/2tablespoons flaxseed oil
  • 1tablespoon walnut oil
  • 2 1/2tablespoons balsamic vinegar
  • 1tablespoon fresh lime juice
  • 1large clove garlic, minced
  • 1/2teaspoon ground cumin
  • 1/4teaspoon ground turmeric
  • 1/8teaspoon ground coriander
  • Salt and pepperto taste
Instructions
  1. In a large salad bowl, toss together cooked grains with zucchini, carrots, olives, red onion, parsley, and raisins.
  2. In a small skillet on medium heat, dry-toast walnuts, about 5 minutes, stirring occasionally. Place toasted walnuts on a cutting board and cover with waxed paper. Crush walnuts with a mallet or the smooth side of a meat tenderizer.
  3. In a small bowl, whisk together remaining dressing ingredients. Stir in crushed walnuts until smooth. Pour dressing over grain-vegetable mixture and toss until well coated. Season to taste with salt and pepper and serve.
Recipe Notes
Nutrition Facts
Moroccan Three-Grain Salad with Flaxseed-Walnut Dressing
Amount Per Serving
Calories 230
% Daily Value*
Sodium 69mg 3%
Total Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 230 cal, 45% fat cal, 12g fat, 1g sat fat, 0mg chol, 4g protein, 29g carb, 5g fiber, 69mg sodium