Couscous Salad with Tangy Dressing: Refreshing couscous salad with cucumbers, bell peppers, and a zesty lemon dressing. Ideal for a light, nutritious meal.
Ingredients
Yield:
Yield
Serves 7
- 1 tablespoon minced garlic
- 1 tsp dried oregano leaves
- 1 teaspoon allspice
- 1 tbsp olive oil
- 2 lemons, juiced
- 1 cup, whole sugar snap peas
- ½ cup frozen corn
- ½ cup chopped carrots
- ½ cup chopped yellow bell pepper
- ½ cup chopped red bell pepper
- 3 large cucumbers, peeled
- 1 cup couscous, dry
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Directions
Nutritional Information Prep: 20 min, Cook: 30 min, Total: 50 min
- Prepare couscous according to package, chill.
- In a large bowl, mix together chilled couscous, cucumbers, red pepper, yellow pepper, carrots, snow peas, and corn.
- In a small bowl, whisk together lemon juice, All spices, dried oregano, minced garlic, and olive oil.
- Combine and serve chilled.
Serving Size: 1/2 Cup Per Serving
- Calories 151
- Carbohydrates 28.7 g
- Dietary Fiber 3.4 g
- Protein 4.9 g
- Fat 2.5 g
- Saturated Fat 0.4 g
- Sodium 14.3 mg
- Potassium 353.9 mg
- Calcium 39.7 mg
- Phosphorus 94 mg
These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
© 2025 National Kidney Foundation, Inc.
