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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
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Barley-Couscous Salad

Makes: 6 servings
Prep: 25 min.
Chill: 2 to 24 hr.
 

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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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