Whole-Wheat Couscous Salad

By Marian Burros

Total Time
10 minutes
Rating
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Ingredients

Yield:2 servings
  • Âľcup whole-wheat couscous
  • ½teaspoon ground cumin
  • 3sun-dried tomatoes packed in oil, cut in a fine julienne
  • ½large ripe tomato, cut in small cubes
  • 2scallions, thinly sliced
  • Salt to taste (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

265 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 9 grams protein; 281 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Follow couscous package directions for proper amount of water. When water boils, add couscous and cumin, cover and cook as directed. Remove from heat.

  2. Step 2

    Stir in sun-dried tomatoes, ripe tomato, scallions and salt, if desired.

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