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.


  • 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


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

Leave a Reply