Healthy Summer Lunch Recipe: Cous Cous Salad with Raisins and Carrot

Ingredients

60 grams Whole Wheat Cous Cous (1/2 cup)
15 grams Raisins, Seedless (1/2 ounce)
5 ml Basil, Fresh Leaves(1 teaspoon)
5 ml Tarragon - dried(1 teaspoon)
5 ml Pepper, black and ground(1 teaspoon)
5 ml Coriander Seed(1 teaspoon)
1 piece Celery Sticks, 7" long (~20cm)
50 grams Carrot (1/2 cup)
2 piece Spring Onions, medium size, chopped
1 clove Garlic, raw
150 grams Peppers, sweet, red, raw (1 cup)

Directions

1. Cook the couscous according to the instructions on the package.
Chop the herbs, celery, carrot, garlic, peppers and spring onions.
2. In a large bowl, combine all the ingredients and mix well. Place
the salad on a plate and serve cold.

Nutrition per Serving

Calories (cKal) = 337
Protein (g) = 11.82
Carbohydrates (g) = 75.88
Total Fats (g) 2.14
Sodium (mg) = 175
Sat. Fat (g) = 0.14
Unsat. Fat (g) = 0.55