Portions:
10

Serving Size:
1/2 cup

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

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
  • 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. 

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.

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

Renal and renal diabetic food choices

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

Carbohydrate choices

2

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