Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/couscous-salad-with-honey-lemon-dressing/

Couscous Salad with honey-lemon dressing

Recipe developed by Chef Leslie Cairns

Couscous Salad with honey-lemon dressing

This versatile dish is cooked in one pot and can be served hot or cold, as a main or a side. It makes great leftovers to have with grilled meat or fish.

Ingredients

  • 3 cups water
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1 tbsp honey
  • 2 tbsp lemon juice
  • 3 cups quick cooking couscous
  • 2 tsp olive oil
  • 1 green onion finely chopped
  • 1 small carrot finely chopped
  • 1/2 red pepper finely chopped
  • fresh cilantro

Directions

Bring water to boil with cinnamon, cumin, honey & lemon juice.  Add couscous. Cover and remove from heat. Fluff with fork. Add vegetables, olive oil, and fresh herbs. Salad can be served warm or chilled.

Nutrient Analysis

  • Calories: 190 KCal
  • Protein: 6 g
  • Carbohydrates: 38 g
  • Fibre: 2 g
  • Total Fat: 1 g
  • Sodium: 4 mg
  • Phosphorus: 82 mg
  • Potassium: 116 mg

Renal Diet Nutrient Analysis

Servings per recipe: 12

Serving size: About 1 cup

Renal and Diabetic Exchanges

2 starch

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

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