Couscous Seafood Side Salad
Healthy Cooking
There is a ton of flavor in this salad from Sharon Clow of Vanderhoof, British Columbia. She took a favorite recipe and added extra crabmeat, spinach and peas to make it over-the-top delicious!
SERVINGS: 6
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
1 cup water
1/2 cup uncooked couscous
1-1/2 cups finely chopped fresh spinach
1 cup chopped imitation crabmeat
1 cup frozen peas, thawed
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 green onion, thinly sliced
2 tablespoons rice vinegar
2 teaspoons ketchup
1 teaspoon canola oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon ground coriander
2 teaspoons sesame seeds, toasted
Directions:
In a small saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork; cool.
In a large bowl, combine the couscous, spinach, crab, peas, peppers and onion.
In a jar with a tight-fitting lid, combine the vinegar, ketchup, oil, sugar, salt, pepper, oregano, garlic powder and coriander; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds. Yield: 6 servings.




Nutrition Facts
One serving:
1 cup
Calories:
127
Fat:
2 g
Saturated Fat:
0 g
Cholesterol:
3 mg
Sodium:
414 mg
Carbohydrate:
22 g
Fiber:
3 g
Protein:
7 g