Couscous Salad

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Metabolic Medical Center Recipes

Serves 8 Cook Time 5 minutes

Using whole wheat couscous adds 5.4 extra grams of fiber, keeping you full. This salad served cool is perfect for hot summer nights. This makes an excellent dish to bring to a party. This recipe is for patients in a Transitional Weight Loss Program (Nutriplus, Balance Your Pyramid) or on a Maintenance Program. This IS NOT a recipe for patients still losing weight. If you have a question about what you may or may not eat on your personalized program, call your Metabolic office.

2 Cup low-sodium chicken broth
1 tsp extra-virgin olive oil
1 tsp salt
1 large clove garlic, minced
1 (10 oz) box whole wheat couscous
1 pint cherry tomatoes
1 1/2 Cups cucumbers, peeled and chopped
1/3 Cup scallions, chopped
1/3 Cup fresh lemon juice and zest
2 Tbsp fresh mint, chopped
1 Tbsp fresh dill, chopped
1 (4 oz) package fat-free feta cheese, crumbled


  1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork; cool.
  2. Combine couscous, tomatoes, and next 5 ingredients (through dill) in a large bowl; toss well. Add cheese.

Recommended for patients on the Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

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