Couscous Salad with Tangy Dressing

Diseases and conditions Diet and nutrition Diabetes Diet and meal planning Dialysis diet CKD diet
Couscous Salad with Tangy Dressing: Refreshing couscous salad with cucumbers, bell peppers, and a zesty lemon dressing. Ideal for a light, nutritious meal.
Meal Type Appetizer , Dinner , Dressing , Lunch , Salad
Diets Dairy free , High fiber , Low phosphorus , Low protein , Low sodium , Vegetarian
Ingredients
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
Couscous Salad with Tangy Dressing
Directions
Prep: 20 min, Cook: 30 min, Total: 50 min
  1. Prepare couscous according to package, chill.
  2. In a large bowl, mix together chilled couscous, cucumbers, red pepper, yellow pepper, carrots, snow peas, and corn.
  3. In a small bowl, whisk together lemon juice, All spices, dried oregano, minced garlic, and olive oil.
  4. Combine and serve chilled.
Nutritional Information
  • 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.