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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 servings
- Calories183
- 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 cupschicken broth
- 1/2 cupquick-cooking barley
- 2/3 cupquick-cooking couscous
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsolive oil
- 1/4 cupsliced green onions
- 2 cupsshredded fresh spinach
- 1 cupcherry 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.
