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    You are in: Home / Low-cholesterol / Gazpacho Couscous Salad Recipe
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    Gazpacho Couscous Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    ratherbeswimmin''s Note:

    My husband and I tried this one out for lunch. We both thought it was tasty and very filling. Also would be good as a side for any grilled meats. Serves 4 as main dish and 8 as side dish.

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    Units: US | Metric


    1. 1
      Add salt, olive oil, and 2 cups water to a saucepan; place pan over high heat.
    2. 2
      Bring to a boil; add in couscous; stir to mix.
    3. 3
      Cover saucepan and remove from stove burner; let sit for 5 minutes.
    4. 4
      Combine chopped tomato and cucumber, parsley and/or mint, salsa, and lemon juice in a small bowl.
    5. 5
      When couscous is ready, transfer to a large mixing bowl; fluff with a fork.
    6. 6
      Add the tomato/cucumber mixture; toss to combine.
    7. 7
      Adjust seasonings to taste with salt/pepper or whatever you fancy.
    8. 8
      Serve immediately or chill and serve later.

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    Ratings & Reviews:

    • on March 07, 2006


      This was a very quick and easy recipe and very tasty for a light lunch. I seeded both the tomato and cucumber to prevent the salad from becoming watery, otherwise I followed it as submitted.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gazpacho Couscous Salad

    Serving Size: 1 (127 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 166.0
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 297.5 mg
    Total Carbohydrate 31.6 g
    Dietary Fiber 2.7 g
    Sugars 2.0 g
    Protein 5.4 g

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