Nutrients per serving

  • Calories  268
  • Protein  5 g
  • Carbohydrates  48 g
  • Fat  6 g
  • Cholesterol  0 mg
  • Sodium  19 mg
  • Potassium  187 mg
  • Phosphorus  78 mg
  • Calcium  30 mg
  • Fiber  4.0 g

Lemon Flavored Couscous with Zucchini

DaVita renal dietitian Martha from Missouri created Lemon Flavored Couscous with Zucchini by adjusting her couscous salad recipe ingredients and adding heat to make a satisfying healthy dish for the kidney diet.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita renal dietitian Martha from Missouri.

Portions: 5     Serving size: 1 cup


  • 1/2 cup celery
  • 1/2 cup onion
  • 1 tablespoon parsley
  • 1/2 cup zucchini
  • 2 cups water
  • 2 tablespoons canola oil
  • 1 cup couscous, uncooked
  • 2 teaspoons lemon zest
  • 1/4 cup lemon juice
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 cup dried cranberries, sweetened


  1. Chop celery, onion and parsley. Quarter and slice zucchini.
  2. In a sauce pan, combine the water and oil and bring to a boil. Stir in couscous and cover. Remove from heat; let stand 5 minutes.
  3. Combine lemon juice with zest, cayenne pepper and cumin.
  4. In a large skillet, heat canola oil over medium heat and sauté celery, onion and zucchini until softened.
  5. Transfer into a large serving dish and mix together the cooked couscous, the vegetables, cranberries, parsley, lemon juice and seasonings. Fluff with fork before serving. Serve hot.

Renal and renal diabetic food choices

  • 2 starch
  • 1 fruit, low potassium
  • 1/2 vegetable, low potassium 

Carbohydrate choices


Helpful hints

  • Mix lemon juice and seasonings together before adding to couscous.
  • Crookneck squash or other varieties of summer squash can be substituted for zucchini.

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1 Comment | Average User Rating:

Lemon Flavored Couscous with Zucchini

ma95036 says:


Great recipe! With the leftovers (if any!) I use it as a filling for Stuffed summer squash. Try an unusual summer squash like a round Eight ball or a yellow straight neck squash or a two tone (yellow and green squash) called Zephyr. Parboil the summer squash first and then stuff with this recipe. Zap in the microwave if you want it hot or eat it cold.

Jul. 03, 2013, 8:08 AM - Inappropriate review?

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