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The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Summer Couscous

 Submitted by: Carolyn Beelner
Cancer Information Service
Source: Adapted from
Southern Living Low Fat Low Calorie Recipes

1-1/4 cups couscous 1/2 cup Vidalia onion (or use mild type onion)
1-1/4 cups nonfat chicken broth 1/4 cup cider vinegar
1 pint cherry tomatoes, cut in half 2 Tablespoon olive oil
1 medium cucumber, sliced 1/4 teaspoon salt
1 cup fresh basil, finely chopped 1/2 teaspoon pepper
  1. In a 1-1/2-quart saucepan bring chicken broth to a boil. Add couscous and remove from heat immediately. Cover. Let stand 5-10 minutes, then fluff with a fork. Cool.
  2. Combine vinegar, oil, salt and pepper in a jar with tight fitting lid. Shake vigorously.
  3. Place couscous, tomatoes, cucumber, onion and basil in a bowl and pour dressing over all. Toss. Chill well for 3 hours or more.

Serves: 12 Nutrition Facts

Calories: 105 Saturated Fat: 0.4 gm
Carbohydrate: 18 gm Fiber: 2 gm
Cholesterol: 0 mg Protein: 4 gm
Fat: 3 gm Sodium: 103 mg

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