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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 servings
- Calories 183
- Total Fat (g) 6
- Saturated Fat (g) 1
- Monounsaturated Fat (g) 4
- Polyunsaturated Fat (g) 1
- Sodium (mg) 278
- Carbohydrate (g) 28
- Total Sugar (g) 1
- Fiber (g) 4
- Protein (g) 6
- Vitamin C (DV%) 21
- Calcium (DV%) 2
- Iron (DV%) 9
*Percent Daily Values are base on a 2,000 calorie diet
Barley-Couscous Salad
Makes: 6 servings
Prep: 25 min.
Chill: 2 to 24 hr.
Chill: 2 to 24 hr.
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.
