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Recipe of the Week

Couscous Confetti Salad

Couscous is a pasta from northern Africa that cooks almost instantly and, in this dish, helps make a beautiful, flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.


About the Recipe
194 Calories · 5.2 g Protein · 4.2 g Fiber  


Makes 8 1-cup Servings

dry whole-wheat couscous (1 1/2 cups)

boiling water (2 cups)

green onions, finely chopped, including tops (3)

red bell pepper, seeded and finely diced (1)

carrot, grated (1)

finely shredded red cabbage (1 cup)

finely chopped fresh parsley (1/2 cup)

golden raisins or chopped dried apricots (1/2 cup)

juice of lemon (1)

seasoned rice vinegar (1/4 cup)

curry powder (1 tsp.)

salt (1 1/2 tsp.)



1. In a large bowl, combine couscous and boiling water.
2. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork. 

3. Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots. 

4. In a small bowl, mix lemon juice, vinegar, curry powder, and salt.

5. Add to salad and toss to mix. Serve at room temperature or chilled.


Nutrition Facts
Per 1-cup serving Calories: 194 Fat: 2.1 g      Saturated Fat: 0.3 g      Calories from Fat: 9.8% Cholesterol: 0 mg Protein: 5.2 g Carbohydrates: 40.2 g Sugar: 10 g Fiber: 4.2 g Sodium: 283 mg Calcium: 33 mg Iron: 1.1 mg Vitamin C: 40.9 mg Beta-Carotene: 1,157 mcg Vitamin E: 0.7 mg


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