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
- 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.
- 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.
- 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