A just-right blend of sweet and tart, this salad is a great accompaniment to Curried Chicken Kebabs with Yogurt Dipping Sauce (page 138) or Pork Chops with Herb Rub (page 196). Spoon the salad onto leaves of butter lettuce or radicchio for an especially attractive presentation.

　　

Ingredients

Serves 4; 3/4 cup per serving

　　1 1/4 cups water

　　3/4 cup uncooked whole-wheat couscous

　　Grated zest of 1 medium lime

　　3 tablespoons fresh lime juice

　　1/2 teaspoon ground cumin

　　1 medium garlic clove, minced

　　2 tablespoons olive oil (extra virgin preferred)

　　1 medium red bell pepper, diced

　　1 medium green onion, finely chopped

　　8 dried apricot halves, diced

　　3 tablespoons golden raisins

　　2 tablespoons snipped fresh cilantro

　　2 tablespoons chopped walnuts, dry-roasted

　　1/8 teaspoon pepper

　　

Step 1

In a medium saucepan, bring the water just to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 minutes. Lightly fluff with a fork

　　

Step 2

Meanwhile, in a medium bowl, whisk together the lime zest, lime juice, cumin, and garlic. Whisk in the oil.

　　

Step 3

Add the couscous, tossing gently. Add the remaining ingredients, tossing gently. Serve at room temperature.

　　

Nutrition Information

Step 4

(Per serving)

　　

Step 5

Calories: 298

　　

Step 6

Total fat: 10.0g

　　

Step 7

Saturated: 1.5g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 3.0g

　　

Step 10

Monounsaturated: 5.5g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 8mg

　　

Step 13

Carbohydrates: 49g

　　

Step 14

Fiber: 7g

　　

Step 15

Sugars: 10g

　　

Step 16

Protein: 8g

　　

Step 17

Calcium: 37mg

　　

Step 18

Potassium: 315mg

　　

Dietary Exchanges

Step 19

2 starch

　　

Step 20

1 fruit

　　

Step 21

1 1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition