Couscous Crunch Salad

  • Prep Time 15 min
  • Total Time 20 min
  • Serves: 8

Ingredients

  • 2 cups reduced sodium vegetable or chicken broth 500 mL
  • 1 3/4 cups whole-wheat couscous 425 mL
  • 1/4 cup sundried tomatoes, thinly sliced 60 mL
  • 1/4 cup sultana raisins 60 mL
  • 4 green onions, thinly sliced
  • 1/2 cup sun-dried tomato dressing 125 mL
  • 2 tbsp lemon juice 30 mL
  • 1/3 cup pine nuts, toasted 75 mL
  • 1/3 cup slivered almonds, toasted 75 mL
  • 1 cup lightly packed fresh parsley leaves, chopped 250 mL

Directions

  • Step 1

    Bring broth to a boil. Combine couscous, sundried tomatoes and raisins in a heatproof bowl. Pour in broth, cover tightly and let stand 5 min. Fluff with a fork and cool to room temperature.

  • Step 2

    Meanwhile, combine onions, dressing and lemon juice. Add cooled couscous and nuts to dressing mixture. Add parsley and toss to combine.

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Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe)
  • Calories 320
  • Fat 8 g
  • Carbs 54 g
  • Protein 11 g