Monday, December 8, 2008

ORNISH COUSCOUS SALAD

Prepare the couscous in vegetable stock instead of water for more flavor. This can be prepared and refrigerated for up to 8 hours ahead of time.

  • 2 1/2 cups cooked couscous
  • 2 cups fresh tomato, diced
  • 3/4 cup chopped fresh mint
  • 1/2 cup minced onion
  • 1/2 cup diced cucumber
  • 1/2 cup chopped fresh parsley
  • 4 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • freshly ground black pepper and salt
Prepare the couscous according to package directions.

In a large bowl, combine the couscous, tomato, mint, onion, cucumber, parsley, lemon juice, garlic, cumin, and coriander.

Season to taste with pepper and salt.

Makes 6 cups; serves 4-8

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.