It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mixed Mediterranean Vegetables and Couscous

Source: dLife

Colorful diced vegetables with a fluffy grain under a garlic vinaigrette.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	131.1

Total Carbs	24.6 g

Dietary Fiber	4.3 g

Sugars	4.3 g

Total Fat	2.4 g

Saturated Fat	0.3 g

Unsaturated Fat	0.3 g

Potassium	245.7 mg

Protein	4.2 g

Sodium	78.0 mg

Dietary Exchanges 2.4 Fat, 1.1 Vegetables, 0.0 Fruits, 1.0 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.
Powered by ESHA

Servings

Ingredients

1.5
1 1/2 cup Couscous, whole wheat, dry 2.5
2 1/2 cup cold water 0.3333
0.3333 cup sun dried tomatoes 2.0
2 each medium garlic cloves 1.0
1 tbsp olive oil 2.0
2 tbsp fresh dill weed 3.0
3 tbsp fresh lemon juice 3.0
3 tbsp balsamic vinegar 8.0
8 oz fresh carrots 1.0
1 cup chopped zucchini 0.5
0 1/2 cup chopped red bell peppers 0.5
0 1/2 cup fresh chopped red onion 0.5
0 1/2 cup fresh chopped celery 1.0
1 pinch salt and pepper 1.0
1 each medium tomatoes 8.0
8 each parsley sprigs

Directions

Place the couscous in a pot, pour 1 3/4 cups of the boiling water over it, cover, and set aside. Place the sun-dried tomatoes and 3/4 cup of boiling water in a covered heatproof bowl.
While the tomatoes soften, whisk together the garlic, oil, dill, lemon juice, and vinegar; set aside. Uncover the couscous and fluff it with fork.
Blanch the carrots, zucchini, and bell peppers in boiling water until just tender. Drain well. Drain and chop the sun-dried tomatoes.
In a large bowl, combine the couscous, sun-dried tomatoes, blanched vegetables, red onions, celery, and dressing. Add salt and pepper. Chill for at least an hour. Add the diced tomatoes just before serving. Top with parsley or dill sprigs.