This holiday recipe comes together in a snap, making it a great dish for Yom Kippur. Couscous is a pasta from northern Africa that cooks almost instantly and, in this dish, helps make a beautiful, flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.
Makes 8 (1-cup) servings
1 1/2 cups dry whole-wheat couscous
2 cups boiling water
3 to 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 to 2 cups finely shredded red cabbage
1/2 cup finely chopped fresh parsley
1/2 cup golden raisins or chopped dried apricots
Juice of 1 lemon
1/4 cup seasoned rice vinegar
1 teaspoon curry powder
1 1/2 teaspoons salt
In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.
Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.
In a small bowl, mix lemon juice, vinegar, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.
Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.
Per 1-cup serving: Calories: 194; Fat: 2.1 g; Saturated Fat: 0.3 g; Calories from Fat: 9.8%; Cholesterol: 0 mg; Protein: 5.2 g; Carbohydrates: 40.2 g; Sugar: 10 g; Fiber: 4.2 g; Sodium: 283 mg; Calcium: 33 mg; Iron: 1.1 mg; Vitamin C: 40.9 mg; Beta-Carotene: 1157 mcg; Vitamin E: 0.7 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.