Nutrients per serving

  • Calories  158
  • Protein  4 g
  • Carbohydrates  31 g
  • Fat  2 g
  • Cholesterol  0 mg
  • Sodium  11 mg
  • Potassium  103 mg
  • Phosphorus  55 mg
  • Calcium  18 mg
  • Fiber  2.5 g

Lemony Couscous Salad with Cranberries

DaVita renal dietitian Martha from Missouri created Lemony Couscous Salad with Cranberries, a kidney-friendly salad good enough to take to your next potluck or picnic.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita renal dietitian Martha from Missouri.

Portions: 10     Serving size: 1/2 cup

Ingredients

  • 1/2 cup celery
  • 1/2 cup cucumber
  • 1/2 cup green onion
  • 1 tablespoon parsley
  • 1 tablespoon olive oil  
  • 1-1/2 cups couscous, uncooked                              
  • 1/4 cup lemon juice                        
  • 2 teaspoons fresh lemon zest
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 cup dried cranberries, sweetened

Preparation

  1. Chop celery, cucumber, onion and parsley.
  2. In a sauce pan, combine 2 cups water with olive oil and bring to a boil. Stir in couscous and cover. Remove from heat; let stand 5 minutes. Transfer couscous to a large serving bowl and cool in refrigerator while preparing the other ingredients.
  3. Combine lemon juice with cayenne pepper and cumin.
  4. To the cooled couscous, stir in the lemon juice and seasonings, chopped vegetables, cranberries and parsley; mix well with a wooden spoon.
  5. Return to the refrigerator for several hours. Fluff with a fork before serving. Garnish with lemon slices and parsley. 

Renal and renal diabetic food choices

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

Carbohydrate choices

2

Helpful hints

  • A 10-ounce box of couscous is equal to 1-1/2 cups.
  • Serve cold as a salad.
  • Great for a picnic or for a buffet or a pot luck.

 

 

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What's everyone saying?

2 Comments | Average User Rating:

Lemony Couscous Salad with Cranberries

ma95036 says:

5

I made this salad and my family loved it. With the leftover, I used it as a filling for stuffed zucchini (or other summer squash). Really great.

Jul. 03, 2013, 7:56 AM - Inappropriate review?

Lemony Couscous Salad with Cranberries

CherylK says:

5

I'm super impressed with this recipe. It is seriously tasty, simple to make, keeps in the fridge for days and travels well. I don't have any kidney issues so I don't know if it would be "unwise" for the intended audience, but doubling the amount of veggies and being generous with the cranberries just makes this BETTER. I cut the veggies into small pieces to go with the pearls and I added some sweet white onion. I've made double batches twice in less than 30 days and gotten rave reviews from everyone I have offered it to.

Aug. 26, 2012, 2:01 PM - Inappropriate review?

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