Couscous Salad with Broccoli and Raisins
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Body+Soul, 2008
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Serves 1
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Ingredients
- Coarse salt and ground pepper
- 1/3 cup whole-wheat couscous
- 1 cup small broccoli florets (2 ounces)
- 1/2 cup canned chickpeas, drained and rinsed
- 2 tablespoons golden raisins
- 1/4 cup crumbled feta cheese (1 ounce)
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon red-wine vinegar
Directions
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In a saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork and transfer to a bowl.
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Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper.
539 calories / 21 g protein / 20 g fat / 75 g carb / 14 g fiber
I found it in the magazine. Hope it helps. :)
Sounds good, but one thing that drives me crazy is leaving out the nutritional content. As a diabetic, that's hugely important to me and most likely to lots of others.