Couscous Salad with Tangy Dressing


This plant-based recipe is low in sodium and helps keep blood pressure control in check, providing less stress on the kidneys. It is also low in saturated and total fat, helping blood vessels supply necessary oxygen and nutrients to the heart and kidneys. This recipe comes to us from the National Kidney Foundation.

Serves 7

  • 1 tablespoon minced Garlic
  • 1 tsp, leaves Oregano – Dried
  • 1 teaspoon Allspice
  • 2 lemon yields Lemon Juice – Fresh
  • 1 cup, whole Raw Snow Peas, Sugar Snap Peas
  • 1/2 cup Frozen Corn
  • 1/2 cup chopped Carrots
  • 1/2 cup, chopped Yellow Bell Pepper, Raw
  • 1/2 cup, chopped Red Bell Pepper, Raw
  • 3 large Cucumber – Peeled
  • 1 cup Couscous – Dry

 

1. In a large bowl, mix together chilled couscous, cucumbers, red pepper, yellow pepper, carrots, snow peas, and corn.

2. In a small bowl, whisk together lemon juice, All spices, dried oregano, minced garlic, and olive oil.

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Nutrition Information

Couscous Salad with Tangy Dressing

Servings per Recipe: 7

Amount per Serving

Calories:  138

Calories from Fat:  5

Total Fat:  0.5g

Saturated Fat:  .07g

Cholesterol:  0mg

Sodium:  13mg

Potassium:  322mg

Carbohydrates:  29g

Dietary Fiber:  3g

Protein:  5g

Sugars:  3g

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