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

  1. 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.
  2. 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.
  3. 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