27 Apr Herbed Citrus Couscous
Herbed Citrus Couscous
- 1 cup dry Israeli couscous can substitute quinoa, farro, other other whole grain
- 2 lemons juiced
- 1 lime juiced
- 2 tablespoons dijon mustard
- 1/2 cup extra virgin olive oil
- 1 shallot diced
- 1 cup flat leaf parsley chopped
- 1/4 cup mint chopped
- 1 tablespoon chives chopped
- 1/2 cup carrots cut into small pieces
- 1/2 cup frozen corn cooked or removed kernels from 1 ear of cooked corn
- 1/2 cup crumbled feta cheese
- DRESSING PREPARATION:
- Combine the juice of 2 lemons and 1 lime in a bowl with 2 tablespoons of dijon mustard and the diced shallot. Mix well with a fork or whisk. Add the 1/4 cup extra virgin olive oil while whisking and set aside.
- MAKE COUSCOUS:
- For the easy version – add the 1 cup couscous to 1 1/4 cup boiling water and bring back to a boil. Cover and simmer for 8 – 10 minutes or until almost all the water is evaporated. Remove from the heat and let sit until ready for use.
- MAKE A TASTIER COUSCOUS: – Toast the couscous by heating 1 tablespoon olive oil over medium-high heat in a small sauce pan. Add the couscous and toast, stirring occasionally, until most of the couscous pearls turn a golden brown. Add to the pot 1 1/4 cups of water and cook as directed above.
- Let the couscous cool to room temperature.
- MIX IT ALL TOGETHER:
- Combine the couscous, parsley, mint, chives, carrots, and corn in a large bowl. Add 1/4 cup of the dressing and taste. Continue to add dressing a little at a time until you’re satisfied. Finally, mix in feta cheese and serve.
For a lower carbohydrate and more diabetic friendly version, use only 1/2 cup
Serving: 1CupCalories: 177kcalCarbohydrates: 37gProtein: 6gSodium: 8mgPotassium: 97mgFiber: 2gCalcium: 13mgMagnesium: 13mgPhosphorus: 35mg
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