Couscous Confetti Salad

The Cancer Project
  • Yield: 8 servings

Whole-wheat couscous is sold in natural food stores and some supermarkets.


1 1/2cups dry whole-wheat couscous
2cups boiling water
3 to 4-- green onions, finely chopped, including tops
1-- red bell pepper, seeded and finely diced
1-- carrot, grated
1 to 2cups finely shredded red cabbage
1/2cup finely chopped fresh parsley
1/2cup golden raisins or chopped dried apricots
-- Juice of 1 lemon
1/4cup seasoned rice vinegar
1tablespoon olive oil
1teaspoon curry powder
1 1/2teaspoons teaspoons salt


  1. 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.
  2. Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.
  3. In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled. Makes about 8 cups.

Recipe reprinted with permission from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.

Nutritional Info *per serving

  • Calories 194
  • Fat 2g
  • Cholesterol 0mg
  • Sodium 283mg
  • Carbohydrate 40g
  • Fiber 4g
  • Sugars 10g
  • Protein 5g