Diabetic, Light Eating, Salads, Vegetarian

Vegetable Couscous Salad with Parmesan


  • 1 c. vegetable broth
  • ¾ c. couscous
  • 3 ripe plum tomatoes, seeded and diced
  • 2 green onions, finely minced
  • ½ cucumber, seeded and diced (can leave them unpeeled)
  • ½ c. fresh parsley, minced
  • 4 ounces grated parmesan cheese
  • 4 T. fresh lemon juice
  • 2 ½ T. olive oil
  • 2 t. dried oregano, crushed
  • ¼  t. salt (taste first, Parmesan is pretty salty)
  • ½ t. black pepper
  • ¼ t. cayenne pepper


Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth.  Let cool, then place in a bowl and fluff with a fork.  Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.  In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.  Pour over the salad, mixing well.  Refrigerate salad for at least 2 hours; bring to room temperature to eat.


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