- 2 cup Israeli couscous
- 10 grape or cherry tomatoes, halved
- 1/2 yellow bell pepper, seeded and chopped
- 1 cup shelled edamame
- 1/3 cup dried cranberries
- 1/4 cup chopped dried or fresh parsley
- juice of 2 lemons
- 1 tsp extra-virgin olive oil
- ground black pepper to taste
For a change of pace, you can replace the edamame, tomatoes, and/or yellow bell pepper with any three of the following: 1/2 red bell pepper, seeded and chopped; 1/2 orange bell pepper, seeded and chopped; 1/2 onion, chopped; 1 cucumber, seeded and cut into chunks; 1 cup chopped baby carrots; 1 rib celery, chopped; or 15 asparagus spears, trimmed, chopped, and lightly steamed. The dried cranberries can be swapped out for 1/3 cup raisins, golden raisins, or chopped dried apricots.
1. Cook the couscous according to the package directions. Drain. Rinse well under cold running water. Place in a large bowl.
2. Add the remaining ingredients and mix well. Serve either at room temperature or chilled.
This dish can be eaten as a meal, a snack, or an accompaniment to any protein-based meal.
Nutritional Facts per serving
Fat 2.3 g
Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 19.2 mg
Carbohydrates 56.5 g
Total Sugars 6.1 g
Dietary Fiber 5.2 g
Protein 10.5 g
Courtest of Rodale Healthy Recipe Finder.