Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 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 1 tablespoon of the 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 remaining 1 tablespoon of 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.

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.

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

Kidney and kidney diabetic food choices

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

Carbohydrate choices


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