Quick Edge Couscous

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0% would make this recipe again

Easy and quick to make, this couscous salad is the perfect snack before physical activity.

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Ingredients

??? couscous, whole wheat, whole wheat ???
??? chicken stock powder ???
??? evaporated milk powder ???
??? dried apricots ???
??? flaked almonds ???
??? water ???

Method

At Home:

  1. In a bowl, mix all the dry ingredients and transfer to a plastic bag.

At the Rink:

  1. Transfer dry mix to a bowl or microwavable container. Add water and microwave on "High" for 1 min. The time will vary depending on your microwave and bowl, so you may need some trial-and-error testing to figure out how long it takes. Alternatively, add boiling water to the dry mixture.
  2. Let the couscous sit for 5 min then serve.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

400

Fat

7 g

10 %

Saturated 0.7 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

220 mg

9 %

Carbohydrate

75 g

25 %

Fibre

8 g

31 %

Sugars

36 g

Net Carbs

67 g

Protein

14 g

Vitamin A

25 %

Vitamin C

37 %

Calcium

22 %

Iron

18 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy, Heart-healthy
Excellent source of  :
Fibre, Magnesium, Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin D, Vitamin E
Good source of  :
Calcium, Copper, Folacin, Iron, Manganese, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin C, Zinc
Source of  :
Vitamin B1, Vitamin B6
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 1 ½
Milk and Alternatives ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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0 Reviews (0 with rating only) 0% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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