Print 
Portions:
6
Serving
Size:
1/2 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 1 medium cucumber
- 1/2 cup red bell pepper
- 1/4 cup sweet onion
- 2 tablespoon black olives
- 1/4 cup flat-leaf parsley
- 1/2 cup couscous, uncooked
- 3/4 cup water
- 2 tablespoons olive oil
- 2Â tablespoons unseasoned rice vinegar
- 2 tablespoons feta cheese crumbles
- 1-1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepperÂ
Preparation
- Thinly slice and quarter cucumbers. Chop bell pepper, onion, olives and parsley.
- In a medium saucepan heat water to a boil and add couscous. Return to boiling. Remove pan from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool while preparing vegetables.
- Add cucumber, bell pepper, onion, olives and parsley to couscous.
- Combine olive oil, wine or vinegar, feta cheese, basil, salt and pepper to make dressing. Mix with the couscous salad.
- Refrigerate at least 1 hour. Serve chilled.
Helpful hints
- Add cooked chicken breast chunks or slices for a delicious light lunch or supper.
Submitted by: ÎÄÐù̽»¨ dietitian Carol from Wisconsin.
Nutrients per serving
Calories 121
Protein 3 g
Carbohydrates 14 g
Fat 6 g
Cholesterol 4 mg
Sodium 167 mg
Potassium 105 mg
Phosphorus 51 mg
Calcium 47 mg
Fiber 1.4 g
Added Sugar 0 g
Kidney and kidney diabetic food choices
- 1 vegetable, low potassium
- 1/2 starch
- 1 fatÂ
Carbohydrate choices
1
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