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Couscous & Veggie Salad

Course Main Course
Cuisine American
Keyword Couscous & Veggie Salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 582kcal

Ingredients

  • 1 cup couscous, dry
  • 1 cup chopped cabbage, red
  • 1 medium bell pepper, red
  • 1/2 medium onion, red
  • 2 medium carrot
  • 1/2 cup cilantro
  • 2 stalk green onion
  • 1/2 cup cashews
  • 15 ounce chickpeas (garbanzo beans), canned

Dressing

Serve With

  • 1 medium lime
  • 2 cup mandarin oranges, canned in juice

Instructions

  • Cook couscous as directed on package.
  • Meanwhile, slice cabbage into thin strips; dice pepper and red onion; grate carrots; chop cilantro, green onions, and cashews; and drain and rinse chickpeas. Add all to a large mixing bowl.
  • Allow couscous to cool for about 10 minutes, then drain, rinse, and add to the veggies.
  • Scoop peanut butter into a mixing bowl and add remaining dressing ingredients; whisk together well and then add to veggies. Toss to coat evenly.
  • Squeeze with fresh lime juice to taste, and top with mandarin oranges before serving.

Nutrition

Calories: 582kcal | Carbohydrates: 84g | Protein: 21g | Fat: 21g | Saturated Fat: 4g | Sodium: 1128mg | Fiber: 12g | Sugar: 23g