Name: Couscous Salad with Spicy Yogurt Dressing
Ingredients: 0.5 tablespoon extra-virgin olive oil; 0.5 small onion, finely chopped; 1 small stalk celery, finely chopped; 0.5 cup couscous; 0.75 cup water; 1.5 tablespoons fresh lemon juice; 1.5 tablespoons fat-free plain yogurt; 0.5 tablespoon extra-virgin olive oil; 1 teaspoon minced fresh ginger root; 0.5 clove garlic, crushed; 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; 1 pinch Pinch freshly ground black pepper; 0.25 cup dried currants or raisins; 0.25 cup canned chickpeas, rinsed and drained; 0.25 cup chopped red bell pepper; 0.25 cup chopped green bell pepper; 0.25 cup chopped fresh cilantro or parsley; 0.25 cup sliced medium scallions; 0.5 lemon, cut into wedges

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

Couscous (look for Israeli or whole-wheat)

½ tablespoon extra-virgin olive oil
½ small onion, finely chopped
1 small stalk celery, finely chopped
½ cup couscous
¾ cup water

Spicy Yogurt Dressing:

1 ½ tablespoons fresh lemon juice
1 ½ tablespoons fat-free plain yogurt
½ tablespoon extra-virgin olive oil
1 teaspoon minced fresh ginger root
½ clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pinch Pinch freshly ground black pepper

Salad

¼ cup dried currants or raisins
¼ cup canned chickpeas, rinsed and drained
¼ cup chopped red bell pepper
¼ cup chopped green bell pepper
¼ cup chopped fresh cilantro or parsley
¼ cup sliced medium scallions
½ lemon, cut into wedges

Directions

To make the couscous: Heat the oil in a 2-quart saucepan over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally, until the vegetables are softened. Stir in the couscous, coating with oil. Cook and stir for 1 minute until lightly toasted. Add the water and bring to a boil, stirring gently. Remove from the heat. Let stand, covered, for 30 minutes until cool and the liquid is absorbed, uncovering occasionally to fluff with a fork.
To make the spicy yogurt dressing: In a large bowl, mix together the lemon juice, yogurt, oil, ginger root, garlic, cumin, coriander, and pepper. Whisk before serving.
To make the salad: Transfer the couscous to a large serving bowl. Spoon the currants or raisins, chickpeas, bell peppers, cilantro or parsley, and scallions into separate mounds around the couscous. Add the dressing. Toss all the ingredients together at the table. Garnish with the lemon wedges, if using.

Note

This recipe is optimal for Phase 3 of the South Beach Diet.

Nutrition Facts (per serving)

314	Calories
8g	Fat
56g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 314
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	6%
Cholesterol 0mg	0%
Sodium 121mg	5%
Total Carbohydrate 56g	20%
Dietary Fiber 8g	27%
Total Sugars 16g
Protein 9g
Vitamin C 74mg	370%
Calcium 110mg	8%
Iron 3mg	14%
Potassium 567mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.