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Mediterranean Couscous Salad - Lunch Version

<p>Couscous is extremely quick to make and has a delicate taste that goes well with all of the flavorful ingredients of this salad. Coconut milk and raisins create a sweet contrast to the salty cashews and feta in this refreshing dish.</p>
4 Servings Recipe By

Ingredients

  • 20 fluid ounces Vegetable Broth/Stock
  • 2 cups CousCous
  • 1 tablespoon Olive Oil
  • 4 cups dice Carrot
  • 1/2 cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 14 fluid ounces Light Coconut Milk, Canned
  • 1/2 cups Raisins
  • 1 cup drain Garbanzo Beans (Chick Peas), Canned
  • 2 teaspoons Curry Powder
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 2 tablespoons chop Cilantro, Fresh
  • 1/2 cups Feta Cheese Crumbles
  • 1/3 cups chop Cashews, Raw

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 801 Calories
  • 21g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 10mg Cholesterol
  • 955mg Sodium
  • 133g Total Carb
  • 15g Fiber
  • 31g Total Sugars (Includes 0g Added Sugars)
  • 23g Protein
  • 23 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Bring vegetable broth to a boil in a medium saucepan.
  2. Add couscous, remove from heat, and cover. Let sit for 5 minutes.
  3. Meanwhile, heat olive oil in a large saucepan over medium high heat.
  4. Add carrots, onions, and garlic and cook for about 5 minutes.
  5. Stir in coconut milk, raisins, chickpeas, curry powder, salt and pepper. Cook for about 5 minutes, until mixture begins to thicken.
  6. Remove from heat and stir in couscous and cilantro.
  7. Top with feta cheese and cashews.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Bring vegetable broth to a boil in a medium saucepan.
  2. Add couscous, remove from heat, and cover. Let sit for 5 minutes.
  3. Meanwhile, heat olive oil in a large saucepan over medium high heat.
  4. Add carrots, onions, and garlic and cook for about 5 minutes.
  5. Stir in coconut milk, raisins, chickpeas, curry powder, salt and pepper. Cook for about 5 minutes, until mixture begins to thicken.
  6. Remove from heat and stir in couscous and cilantro.
  7. Allow couscous mixture to cool completely.
  8. Portion into indicated number of quart freezer bags. Place feta cheese and cashews into indicated number of pint freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until warmed through.
  3. Top with feta and cashews.

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