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Couscous Salad with Wild Mushrooms and Snow Peas
Source: dLife

A hearty and delicious couscous salad full of vegetables.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 151.1
Total Carbs 27.6 g
Dietary Fiber 4.7 g
Sugars 1.4 g
Total Fat 4.1 g
Saturated Fat 0.5 g
Unsaturated Fat 0.4 g
Potassium 155.4 mg
Protein 5.6 g
Sodium 227.7 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  fat free reduced sodium chicken broth
0 1/4 cup  shallots, chopped
2 1/2 tbsp  fresh lemon juice
1 pinch  black pepper
1 cup  couscous
0.3333 cup  fresh cilantro
1 1/2 tbsp  olive oil
0 1/4 lb  fresh shiitake mushrooms
1 tsp  fresh thyme
0 1/4 lb  snow peas
0 1/4 tsp  salt
1 tsp  red wine vinegar
1 each  Lettuce, red leaf, fresh, head
  1. In large saucepan, combine chicken broth, 2 tablespoons shallots, 2 tablespoons lemon juice and some pepper to a boil.
  2. Add the couscous and half the cilantro. Stir well, cover and set aside.
  3. Heat 1 tablespoon oil in a skillet over medium high heat. Add the mushrooms, thyme and remaining shallots.
  4. Saute until mushrooms begin browning, approximately 4 minutes.
  5. Add the snow peas, salt and some pepper. Stir well and frequently and cook for approximately 2 minutes.
  6. In a bowl, combine the vinegar, lemon juice, remaining oil and cilantro.
  7. Add the couscous mixture. Use a fork to stir and fluff until well coated.
  8. Add the vegetables (with juices from the skillet) and mix well.
  9. Cover and refrigerate. When ready to serve, place on lettuce leaves.

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