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Nutrition Facts
Nutrition facts per serving:
- Calories 183
- Protein(gm)6
- Carbohydrate(gm)28
- Fat, total(gm)6
- Saturated fat(gm)1
- Monosaturated fat(gm)4
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)4
- Sugar, total(gm)1
- Vitamin A(IU)729
- Vitamin C(mg)12
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)3
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)16
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)278
- Potassium(mg)268
- Calcium(DV %)20
- Iron(DV %)2
*Percent Daily Values are base on a 2,000 calorie diet
Barley-Couscous Salad
Makes:
6
servings
Prep:
25 mins
Chill: 2 hrs to 24 hrs
Chill: 2 hrs to 24 hrs
Ingredients
- 2 cups chicken broth
- 1/2 cup quick-cooking barley
- 2/3 cup quick-cooking couscous
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/4 cup sliced green onions
- 2 cups shredded fresh spinach
- 1 cup cherry tomatoes, quartered
- Lemon wedges (optional)
Directions
In a large saucepan bring broth to boiling; stir in barley. Reduce heat, cover, and simmer for 12 minutes. Stir in couscous. Remove from heat; cover and let stand for 5 minutes.
Transfer couscous mixture to a large bowl. Stir in lemon juice and olive oil. Cool completely. Stir in green onions. Cover and chill in the refrigerator for 2 to 24 hours.
To serve, fluff salad with a fork; stir in spinach and tomato wedges. Garnish salad with lemon wedges, if desired.
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