Confetti Couscous Salad
Look for whole-wheat couscous in natural-foods stores, ethnic markets, or the health-food section of supermarkets. Prepare this salad first thing in the morning to eat later in the day, or on a busy night when you want a healthy meal fast.
2 cups water
1/8 teaspoon crumbled saffron
1 cup whole-wheat couscous
1 tablespoon extra virgin olive oil
1/2 cup raw shelled green peas
1/2 cup raw corn kernels
1/2 cup red bell pepper, diced
1/2 cup orange bell pepper, diced
1/2 cup red cabbage, finely chopped
1/2 cup white radish, diced
1 teaspoon unrefined sea salt, plus more to taste
1/4 cup lemon juice, plus more to taste
1/4 cup finely chopped fresh mint leaves, plus more to taste
1/3 cup lightly toasted, unsalted, shelled pistachios, coarsely chopped
Nutrition FactsPer serving: 208 calories, 27% fat (7 g; 0.8 g saturated), 60% carbohydrate (33 g), 13% protein (7 g), 6 g fiber, 37 mg calcium, 2.2 mg iron, 401 mg sodium
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Directions1. Bring water and saffron to boil in a pot. Add couscous, stir, cover, and simmer undisturbed for 5 minutes. Remove from heat and let the grain rest for 10 minutes. Uncover, fluff with a fork, and transfer to a large bowl to cool.
2. Heat oil in a skillet over medium heat. Add the vegetables in this order: peas, corn, red bell pepper, orange bell pepper, red cabbage, and white radish, stirring for 1 minute after each addition. Stir in 1 teaspoon sea salt; remove from heat.
3. 1/4hen it's cooled, run your fingers through the couscous to break up any clumps. Add the cooked vegetables, 1/4 cup lemon juice, and the mint and toasted pistachios. Toss gently to combine. Taste, adjust seasonings if desired, and serve, or cover and refrigerate. (Remove salad from the refrigerator 20 minutes before serving.)