Couscous fruit salad

4 Servings

Ingredients

Quantity Ingredient
1½ cup Water
¼ teaspoon Salt
1 cup Raw couscous
½ cup Fatfree vanilla yogurt
½ teaspoon Grated lime peel
1 tablespoon Lime juice
1 tablespoon Honey
4 drops Hot pepper sauce
½ cup Sliced celery;thinly
2 tablespoons Sliced green onion
2 tablespoons Broken pecans
1 tablespoon Chopped cilantro
2 Peeled; chopped kiwi
1 Peeled; pitted, sliced mango
12 Whole strawberries

Directions

COUSCOUS

DRESSING

SALAD

Date: Mon, 11 Mar 1996 14:33:21 EST From: ZSLP61A@... (MRS ALICIA D TILLEY) I am new here and wish to greet everybody. I also have a recipe to share that my family (kids included) love. My husband and my 4 year old son have a slight case of reflux and we have found that when we cut fat and meat out it tended to reduce the effects of the disorder. I have been looking for something like this for a long time.

Hi! Here is one of my absolute favorite recipes. My husband lived in Africa as a baby and loves couscous and I found this vegetarian recipe for him. It does have a smidgen of pecans, but the dish would be lost without it and it only contains less than 1% fat for the entire dish. High fiber,low fat, lacto vegetarian, delicious.

In small saucepan, combine water and salt. Bring to a boil. Remove from heat; immediately stir in couscous. Cover; let stand 5 minutes. Fluff couscous with a fork; cool 20 minutes till room temp. Meanwhile, in small bowl, combine all dressing ingredients; blend well. In medium bowl, combine celery, onions, pecans, cilantro, kiwi, dressing and couscous; toss gently to coat. Serve immediately or refrigerate until serving time. To serve, scoop couscous mixture into 4 plates. Decoratively arrange mango slices and strawberries around couscous mixture. If desire, garnish with sprigs of cilantro. 4 servings 310 calories, 2 grams fat (⅗%), 45% vit A, 10% calcium, 130% vit C and 6% iron Counts for 2 starches/breads and 2 fruit

FATFREE DIGEST V96 #71

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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