Lunch Recipe

Nectarine Couscous Salad

Refreshing whole wheat couscous summer salad.

INGRIDIENT

1 cup water

2 tablespoons water

1 cup uncooked whole wheat couscous

½ (15 ounce) can chickpeas, rinsed and drained

½ cup finely chopped red bell pepper

½ cup thinly sliced green onions

3 tablespoons fresh lime juice

2 tablespoons honey

1 ½ tablespoons olive oil

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon salt

¼ teaspoon ground black pepper

1 ½ cups chopped nectarine

DIRECTION

Step: 1

Bring 1 cup plus 2 tablespoons water to a boil in a small saucepan. Stir in couscous gradually until evenly moistened. Remove from heat; fluff with a fork.

Step: 2

Pour couscous into a salad bowl. Let cool, 5 to 10 minutes. Fold in chickpeas, red bell pepper, and green onions.

Step: 3

Whisk lime juice, honey, olive oil, coriander, cumin, salt, and pepper together in a small bowl to make dressing. Drizzle dressing over couscous mixture; stir gently until blended. Arrange nectarine over salad.

NUTRITION FACT

Per Serving: 366 calories; protein 10.9g; carbohydrates 70.4g; fat 6.8g; sodium 401.5mg.

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