Post by Alena on Dec 27, 2006 20:35:36 GMT -5
Mediterranean Couscous Salad --
recipes.stonyfield.com/recipes.cfm?action=details:recipeID=1349
This delicious side dish is a unique large grain couscous seasoned with
a light lemony-mint yogurt dressing.
Note: this recipe isn't vegetarian let alone vegan, but I will include suggestions in brackets for people wishing either a lighter or a meat-free fare.
Ingredients
1 6oz cup Stonyfield Farm fat free plain yogurt (vegans or people wishing a lighter fare can substitute plain soy yogurt OR silken tofu whipped in a food processor)
2 bunches of fresh mint, coarsely chopped
2 lemons, juiced
3 tablespoons extra-virgin olive oil
sea salt & pepper to taste
1 cup large grain couscous, found at specialty or organic stores
2 cups roasted leg of chicken, cut into 1-1/2 inches cubes (veg*ns can substitute either tofu or seitan for the chicken--I've had really good chicken-style seitan that would work great with this! Or, just leave out this part entirely)
Garnish with fresh ground black pepper, lemon slices and mint sprig
Directions
Dressing:
Whisk together the yogurt, chopped mint, lemon juice and olive oil.
Season dressing with salt and pepper to taste.
Place 1 cup of couscous in a medium pot and pour 1-1/4 cups of boiling
water. Simmer over a medium-low heat for about 5 to 6 minutes or until
al-dente.
Transfer to a serving platter and mix in cubed chicken and yogurt
dressing. Serve warm or at room temperature.
Yields
4 servings
Nutrition Facts (as is without above substitutions)
Calories 400; Calories from Fat 120; Total Fat 14g; Saturated Fat 2.5g;
Trans Fat 0g; Cholesterol 55mg; Sodium 220mg; Total Carbohydrate 41g;
Dietary Fiber 4g; Sugars 3g; Protein 27g; Vitamin A 10%; Vitamin C 25%;
Calcium 15%; Iron 10%
recipes.stonyfield.com/recipes.cfm?action=details:recipeID=1349
This delicious side dish is a unique large grain couscous seasoned with
a light lemony-mint yogurt dressing.
Note: this recipe isn't vegetarian let alone vegan, but I will include suggestions in brackets for people wishing either a lighter or a meat-free fare.
Ingredients
1 6oz cup Stonyfield Farm fat free plain yogurt (vegans or people wishing a lighter fare can substitute plain soy yogurt OR silken tofu whipped in a food processor)
2 bunches of fresh mint, coarsely chopped
2 lemons, juiced
3 tablespoons extra-virgin olive oil
sea salt & pepper to taste
1 cup large grain couscous, found at specialty or organic stores
2 cups roasted leg of chicken, cut into 1-1/2 inches cubes (veg*ns can substitute either tofu or seitan for the chicken--I've had really good chicken-style seitan that would work great with this! Or, just leave out this part entirely)
Garnish with fresh ground black pepper, lemon slices and mint sprig
Directions
Dressing:
Whisk together the yogurt, chopped mint, lemon juice and olive oil.
Season dressing with salt and pepper to taste.
Place 1 cup of couscous in a medium pot and pour 1-1/4 cups of boiling
water. Simmer over a medium-low heat for about 5 to 6 minutes or until
al-dente.
Transfer to a serving platter and mix in cubed chicken and yogurt
dressing. Serve warm or at room temperature.
Yields
4 servings
Nutrition Facts (as is without above substitutions)
Calories 400; Calories from Fat 120; Total Fat 14g; Saturated Fat 2.5g;
Trans Fat 0g; Cholesterol 55mg; Sodium 220mg; Total Carbohydrate 41g;
Dietary Fiber 4g; Sugars 3g; Protein 27g; Vitamin A 10%; Vitamin C 25%;
Calcium 15%; Iron 10%