Veggie Couscous and Tomato Salad

vegetable couscousCooking Yourself Thin

Veggie Couscous and Tomato Salad

Serves 4
Calories per serving: 205

1 cup couscous
1 garlic clove, minced
3 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 carrots, peeled and diced
1 fennel bulb, trimmed and diced
2 tomatoes, cored, seeded and diced
2 scallions, thinly sliced
1/2 cup finely chopped fresh mint leaves

1. Cook couscous according to the package directions. Drain and cool to room temperature, then transfer to a large bowl.

2. Meanwhile, whisk together the garlic, lemon juice, oil, salt and pepper. Add the carrots, fennel, tomatoes, scallions and mint to the couscous. Pour the dressing over and stir until well mixed.

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Shrimp With Avocado-Mango Salsa

Shrimp With Avocado-Mango Salsa

In addition to being a great source of good-for-you fat, avocados are full of fiber and bloat-busting potassium.

Ingredients

  • Vegetable oil cooking spray
  • 8 cups baby spinach
  • 1 cup couscous
  • 1 lb medium shrimp, shelled and deveined
  • 1/2 cup chopped fresh cilantro, divided
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt, divided
  • 1 large mango, peeled and diced
  • 1 medium avocado, diced
  • 1 medium tomato, diced
  • 1/4 cup chopped red onion
  • 1/2 jalapeño chile, seeded and finely chopped
  • 1 tablespoon fresh lime juice

Preparation

  1. Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

Nutrition Facts

397 calories per serving, 10 g fat (1 g saturated), 52 g carbs, 8 g fiber, 25 g protein

Recipe found at SELF.com