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Chinese Couscous Salad

 
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Sauteed mushrooms, bell peppers with garlic, ginger, scallions and Chinese spicies. It comes out delicious, serve it as a side dish or a main course.

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

28

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 cups couscous
Israeli couscous
2 ¼ cups water
or broth
1 ½ tablespoons olive oil
2 cloves garlic
peeled and minced
¼ inch ginger
peeled and minced
*
1 each scallions, spring or green onions
sliced
2 cup mushrooms
button or cremini, sliced
½ cup green bell peppers
diced
½ cup sweet red bell peppers
diced
1 each celery
thinly sliced
Sauce:
2 tablespoons soy sauce, tamari
1 tablespoon oyster sauce
regular or vegetarian
½ tablespoons rice vinegar
1 teaspoon sesame oil
Garnish:
¼ cup cilantro
fresh
¼ cup pine nuts
toasted, or walnuts

Directions

Add the couscous in a large saucepan over high heat, and toast until the couscous starts to become slightly golden, brown and fragrant.

Pour the water or the broth into the saucepan, and bring to a boil.

Lower the heat to medium-low or low to maintain a gentle simmer, and cook for about 10 minutes.

Remove from the heat, and fluff with a fork. Set aside.

Meanwhile heat the olive oil in a medium (10-inch) nonstick skillet until hot.

Add the garlic, ginger, and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.

Add the mushrooms, stirring occasionally, and cook for about 6 minutes or until the mushrooms are browned and most of the water is evaporated.

Stir in the bell peppers and celeries, and cook for about 3 minutes or until the vegetables are just tender but still crisp.

While the vegetables are cooking, whisk all the sauce ingredients in a small bowl until well mixed.

Pour the sauce over the vegetables, stirring well, and cook for about 2 minutes until hot.

Remove from the heat, add the cooked vegetables into the saucepan that couscous is in.

Stir gently until everything is evenly coated and combined.

Taste and season with more sauce ingredients if needed.

Divide among the serving plates, top with cilantro and pine nuts.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 339g (12.0 oz)
Amount per Serving
Calories 46624% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 601mg 25%
Total Carbohydrate 25g 25%
Dietary Fiber 6g 25%
Sugars g
Protein 29g
Vitamin A 15% Vitamin C 70%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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