Couscous Salad with Edamame, Cranberries and Peanuts
- Yield: 10 servings
Ingredients
- 1teaspoon minced garlic, divided
- 4tablespoons lemon juice, divided
- 2 1/2cups canned fat-free chicken broth
- 1 1/2cups couscous
- 1/3cup chopped fresh parsley
- 1cup shelled edamame, cooked crisp tender according to directions
- 5-- green onions, chopped
- 1/2cup peanuts
- 1/2cup dried cranberries
- 2tablespoons olive oil
- dash hot pepper sauce
Instructions
- In pot coated with nonstick cooking spray, sauté 1/2 teaspoon garlic; add 1 tablespoon lemon juice and chicken broth.Bring to full boil and add couscous. Cover pot and remove from heat.
- Let sit 5 minutes; fluff with a fork and add parsley. Set aside to cool. When cool, add snow peas, green onions, peanuts and cranberries.
- For dressing, mix together remaining 1/2 teaspoon minced garlic and 3 tablespoons lemon juice, oil and hot sauce. Toss dressing with couscous mixture. Makes 6 cups.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).
Nutritional Info *per serving
- Calories 202
- Fat 7g
- Saturated Fat 1g
- Cholesterol 0mg
- Sodium 164mg
- Carbohydrate 29g
- Fiber 4g
- Protein 7g