Couscous Salad
SOURCE: Spice it up! Number 27
Ingredients
Adjust Servings:
| 1/2 can (270mL) chickpeas no salt added, rinsed and drained | |
| 1 tablespoon olive oil | |
| 1 cup chopped onion | |
| 1 cup zucchini diced | |
| 1 cup red peppers diced | |
| 1 teaspoon turmeric | |
| 1 teaspoon paprika | |
| 1 cup no salt added chicken broth | |
| 1 cup couscous | |
| 1 cup diced, cooked chicken | |
| 2 tablespoons freshly squeezed orange juice (1/2 orange) | |
| 2 tablespoons green onions sliced |
Nutrient Analysis | |||||||||||||||||||
|
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 244 Kcal | ||||||||||||||||||
| Protein | 15 g | ||||||||||||||||||
| Carbohydrates | 42 g | ||||||||||||||||||
| Fibre | 6 g | ||||||||||||||||||
| Total Fat | 6 g | ||||||||||||||||||
| Saturated Fat | 1 g | ||||||||||||||||||
| Cholesterol | 18 mg | ||||||||||||||||||
| Sodium | 39 mg | ||||||||||||||||||
| Potassium | 317 mg | ||||||||||||||||||
| Phosphorus | 150 mg | ||||||||||||||||||
RESTING: 12 +2 hours
Couscous Salad:
Downloadable/printer-friendly version
Ingredients
-
1/2 can (270mL) chickpeas no salt added, rinsed and drained
-
1 tablespoon olive oil
-
1 cup chopped onion
-
1 cup zucchini diced
-
1 cup red peppers diced
-
1 teaspoon turmeric
-
1 teaspoon paprika
-
1 cup no salt added chicken broth
-
1 cup couscous
-
1 cup diced, cooked chicken
-
2 tablespoons freshly squeezed orange juice (1/2 orange)
-
2 tablespoons green onions sliced
Preparation
|
1
Done
|
In a large bowl, soak chickpeas in 4 liters of water for 12 hours or |
|
2
Done
|
In a large skillet, heat oil over medium heat. Fry onions for 2 minutes. |
|
3
Done
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Add the broth to the skillet and bring to boil. Add the couscous, chicken |
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4
Done
|
Enjoy warm or transfer to a closed container and refrigerate for a minimum of 2 hours. |
|
5
Done
|
Before serving, add orange juice and sliced green onions. |
