Friday, May 23, 2008

Healthy Recipe: Vegetable Couscous Salad

I'm thinking about good recipes for picnics and potlucks. One great way to help yourself stay healthy while attending these events is to take a healthy dish yourself! I try to find healthy recipes that appeal to many people.

This recipe came from a Cooking Light magazine. You can even take this camping - you prepare it at home and put it in a plastic bag. Keep it in the cooler and pull it out to eat. It keeps well and the flavor just keeps developing.

Vegetable Couscous Salad


1/3 cup water
1/4 cup sherry or balsamic vinegar
1 tablespoon olive oil
1 (.6 oz.) envelope Italian dressing mix (such as Good Seasons)

1-1/2 cups water
1 cup uncooked couscous
2 cups chopped red bell pepper
2 cups chopped tomato
1/2 cup (2 oz.) crumbled feta cheese
1/2 cup finely chopped green onions
1/4 cup chopped pitted kalamata olives (I leave these out - sorry, not a fan)
1/4 cup chopped fresh parsley

1. Combine the first 4 ingredients in a jar. Cover tightly, and shake vigorously.
2. Bring 1-1/2 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork. Combine couscous, bell pepper, and remaining ingredients in a large bowl. Add the dressing mixture. Toss couscous mixture gently to coat. Yield: 8 servings (serving size: 1 cup).

169 cal., 5.6 g fat, 2.7 g fiber (3 pts.)

Probably not a recipe that too many kids will like, but most grownups enjoy it. My hubby & I love it! Let me know what you think...

Lisa :)


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