This recipe is one I’ve used for a long time, though oddly, it has never made it into any of my books until now. It’s an attractive, fast main dish salad that can be made all year round (now that fresh herbs of all kinds are always available in any supermarket), though I still prefer serving it during warmer months. Leftovers of this salad are delicious in a wrap the next day for lunch or dinner.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
In a large heatproof container, combine the couscous with 2 cups boiling water. Cover and let stand for 10 minutes, then uncover and fluff with a fork.
Step 2
Let cool, uncovered, for 5 minutes, then stir in the remaining ingredients except for the lettuce.
Step 3
Serve warm or at room temperature, arranging some of the salad over a few lettuce leaves for each serving.
menu suggestion
Step 4
When I want to keep a salad theme going, I serve this with Great Grated Veggies with Tahini Dressing (page 175) or Mixed Greens with Sprouts, Apple, and Daikon (page 179).
Step 5
For a heartier meal, serve with with veggie burgers and one of the suggestions for mixed greens salads under Recipe Not Required (page 192).
nutrition information
Step 6
Calories: 237
Step 7
Total Fat: 7g
Step 8
Protein: 8.5g
Step 9
Carbohydrates: 36g
Step 10
Fiber: 7g
Step 11
Sodium: 420mg
