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Whole-Wheat Couscous With Cucumber and Almonds

Published July 16, 2019
1 minute read
Two bowls of quinoa and couscous salad with cucumbers, tomatoes, and chopped nuts on a blue cloth. A wooden cutting board with diced cucumber, chopped nuts, and parsley is beside them. A small dish with more chopped nuts and a bottle of olive oil are also visible. MyFitnessPal Blog
Published July 16, 2019
1 minute read
In This Article

Active time: 25 minutes Total time: 25 minutes

Whole-grain (Read: high-fiber) foods keep you full longer — and one of the easiest whole-grain foods to prepare is whole-wheat couscous. Like a tiny pasta, whole-wheat couscous absorbs water quickly, and cooks in 5 minutes. The tender grains are perfect for chilled salads like this one, studded with crunchy almonds and bathed in lemony vinaigrette.

Whole-Wheat Couscous With Cucumber and Almonds

Ingredients

  • 2/3 cup (62g) whole-wheat couscous
  • 1/4 teaspoon salt
  • 1/2 cup (79g) whole almonds, raw
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon fresh lemon zest
  • 1 large cucumber, peeled and chopped
  • 1 cup (240ml) tomato, chopped
  • 1/2 cup (30g) parsley, chopped

Directions

Place 3/4 cup (180ml) water in a small pot and bring to a boil over high heat. Add the couscous and salt, stir, cover and remove from heat. Let stand for 5 minutes, then uncover and fluff the couscous. Let cool.

Toast the almonds in a 350ºF (176ºC) oven for 10 minutes, then chop coarsely. Reserve.

In a large bowl, whisk the lemon juice, olive oil and lemon zest. Add the cooled couscous, cucumber, tomatoes and parsley, and toss to mix. Add almonds just before serving.

Serves: 3 | Serving Size: 1 1/4 cup

Nutrition (per serving): Calories: 396; Total Fat: 22g; Saturated Fat: 2g; Monounsaturated Fat: 14g; Cholesterol: 0mg; Sodium: 208mg; Carbohydrate: 42g; Dietary Fiber: 9g; Sugar: 7g; Protein: 12g

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