Couscous, Watermelon and Gorgonzola Salad
Ingredients
- 3/4 cup water 175 mL
- 1 tsp canola oil 5 mL
- 3/4 cup uncooked whole wheat couscous 175 mL
- 3 cups cubed watermelon 750 mL
- 3 cups chopped cucumber 750 mL
- 1 cup crumbled Gorgonzola 250 mL
- 1 Tbsp Dijon mustard 15 mL
- 2 Tbsp balsamic vinegar 30 mL
- 3 Tbsp canola oil 45 mL
- 1 tsp ground pepper 5 mL
Instructions
- 1. In medium saucepan, bring water and 1 tsp (5 mL) canola oil to boil over high heat. Stir in couscous, cover tightly and remove from heat. Let stand 5 minutes or until tender. Fluff with fork and set aside to cool completely.
- 2. In large bowl, add watermelon, cucumber and Gorgonzola to couscous. Stir to blend.
- 3. In small bowl, whisk mustard and balsamic vinegar. In steady stream, drizzle 3 Tbsp (45 mL) canola oil. Continue to whisk until mixture emulsifies. Toss into salad to lightly coat. Top with ground pepper.
Yield
12 servings
serving size
1/2 cup (125 mL)
nutritional analysis
Per Serving
| Calories | 130 |
| Total Fat | 7 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 10 mg |
| Carbohydrates | 13 g |
| Fiber | 2 g |
| Sugars | 4 g |
| Protein | 4 g |
| Sodium | 140 mg |
| Potassium | 50 mg |
