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Epicurious

Cilantro Couscous

Recipe information

  • Yield

    serves 8, 1/2 cup per serving

Ingredients

1/3 cup uncooked whole-wheat couscous
8 ounces frozen artichoke quarters, thawed, drained, and chopped
1 large Italian plum (Roma) tomato, chopped
1/2 medium cucumber, peeled and diced
1/2 2.25-ounce can sliced black olives, drained
2 tablespoons finely chopped radish
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh cilantro
2 tablespoons fresh lemon juice
1 tablespoon olive oil (extra virgin preferred)
1/2 teaspoon garlic powder
2 to 3 drops red hot-pepper sauce, or to taste (optional)

Preparation

  1. Step 1

    Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool.

    Step 2

    Meanwhile, in a medium bowl, stir together the remaining ingredients. Gently stir in the cooled couscous. Serve immediately for peak flavor.

  2. nutrition information

    Step 3

    (Per serving)

    Step 4

    Calories: 79

    Step 5

    Total fat: 3.0g

    Step 6

    Saturated: 0.5g

    Step 7

    Trans: 0.0g

    Step 8

    Polyunsaturated: 0.5g

    Step 9

    Monounsaturated: 2.0g

    Step 10

    Cholesterol: 0mg

    Step 11

    Sodium: 87mg

    Step 12

    Carbohydrates: 12g

    Step 13

    Fiber: 3g

    Step 14

    Sugars: 1g

    Step 15

    Protein: 3g

    Step 16

    Calcium: 22mg

    Step 17

    Potassium: 144mg

  3. dietary exchanges

    Step 18

    1/2 starch

    Step 19

    1 vegetable

    Step 20

    1 fat

American Heart Association Low-Salt Cookbook, 4th Edition
TagsSaladPilafCouscousPastaCilantroHerbs & SpicesArtichokeVegetableSideDinnerNut FreeDairy FreeVegetarianVeganEasyMake AheadWeeknight Meals30 Minutes or LessSimmerCookbooks
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