#Salads are better when #CousCous is your base. It’s less #CalorieDense than rice or quinoa, and definitely a little #Tastier than lettuce. High in #Selenium, couscous helps decrease #inflammation and restore damaged sells. Enjoy! Visit link in bio for #recipe.
Ingredients: 1. 1 cup uncooked whole-wheat couscous 2. 1/2 teaspoon salt, divided 3. 1/2 teaspoon black pepper 4. 1 cup boiling water 5. 3 tablespoons olive oil 6. 3 tablespoons fresh lemon juice 7. 1 1/2 teaspoons minced garlic 8. 1/3 cup chopped fresh mint 9. 1/4 cup thinly sliced green onions 10. 1/8 teaspoon smoked paprika 11. 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 12. 1 large ripe tomato, chopped 13. 3/4 cup (3 ounces) crumbled feta cheese Directions: 1. Place couscous, 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork. 2. Combine olive oil, juice and garlic in a separate bowl. 3. Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and and remaining ingredients. Stir gently. Sprinkle with cheese. Serves 4 - Nutrition info per serving: Cal(351) F(16.2g) C(43.6g) P(11g)
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