Toasted Peanut Couscous Salad

Toasted Peanut Couscous Salad

½ cup water                                                 ¼ cup uncooked couscous

1 ounce unsalted dry roasted peanuts              ½ cup finely chopped red onion

½ cup finely chopped green bell pepper           1 Tbsp reduced sodium soy sauce

2 Tsp cider vinegar                                        1 ½ tsp sesame see oil

½ tsp grated fresh ginger                              1 packet sugar sub

¼ tsp salt                                                     1/8 tsp red pepper flakes

  1. Bring water to a boil in small saucepan over high heat.  Remove from heat; stir in couscous.  Cover tightly; let stand 5 minutes or until water is absorbed.  Remove from pan to cool quickly.
  2. Heat small non-stick skillet over medium high heat until hot.  Add nuts;  Cook 2 to 3 minutes or until beginning to turn golden, stirring frequently.
  3. Combine remaining ingredients in medium bowl.  Add cooled couscous and toasted nuts; toss gently, yet thoroughly, to blend.

 

Makes 4 servings

115 kcal; 5 gm fat; 1 gm sat fat; 4 gm PRO; 14 gm CHO; 0 mg cholesterol; 2 gm dietary fiber, 298 mg sodium.

1 CHO choice; 1 fat