Couscous Crunch Salad
Powered by 
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 20 mins
- Serves
- 8
Ingredients
- 2 cups
- reduced sodium vegetable or chicken broth
- 500 mL
- 1 3/4 cups
- whole-wheat couscous
- 425 mL
- 1/4 cup
- sundried tomatoes, thinly sliced
- 60 mL
- 1/4 cup
- sultana raisins
- 60 mL
- 4
- green onions, thinly sliced
- 1/2 cup
- sun-dried tomato dressing
- 125 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1/3 cup
- pine nuts, toasted
- 75 mL
- 1/3 cup
- slivered almonds, toasted
- 75 mL
- 1 cup
- lightly packed fresh parsley leaves, chopped
- 250 mL
Directions
Step 1
Bring broth to a boil. Combine couscous, sundried tomatoes and raisins in a heatproof bowl. Pour in broth, cover tightly and let stand 5 min. Fluff with a fork and cool to room temperature.
Step 2
Meanwhile, combine onions, dressing and lemon juice. Add cooled couscous and nuts to dressing mixture. Add parsley and toss to combine.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 320
- Fat:
- 8 g
- Carbs:
- 54 g
- Protein:
- 11 g