Prep Time 10 minutes
Cook Time 2 minutes
Makes 4 servings
|1/4||cup uncooked couscous|
|1||ounce unsalted dry-roasted peanuts|
|1/2||cup finely chopped red onion|
|1/2||cup finely chopped green bell pepper|
|1||tablespoon reduced-sodium soy sauce|
|2||teaspoons cider vinegar|
|1-1/2||teaspoons sesame oil|
|1/2||teaspoon grated fresh ginger|
|1||packet sugar substitute|
|1/8||teaspoon dried red pepper flakes|
- Bring water to boil in small saucepan over high heat. Remove from heat; stir in couscous. Cover tightly; let stand 5 minutes or until water is absorbed. Remove from pan to cool quickly, if desired.
- Heat small nonstick skillet over medium-high heat until hot. Add nuts; cook 2 to 3 minutes or until beginning to turn golden, stirring frequently.
- Combine remaining ingredients in medium bowl. Add cooled couscous and toasted nuts; toss gently, yet thoroughly, to blend.
|Serving Size:||1/2 cup salad|
|Calories from Fat||42 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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