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Tuna salad with couscous

Preparation time: 25 minutes

 

1/2 cup water
1/3 cup uncooked couscous
1/4 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar
1 clove garlic, minced
1 cup chopped green pepper
1/2 cup chopped red pepper
1 cup peeled, chopped cucumber
1 cup chopped onion
1 can (11 ounces) whole-kernel corn, drained
1 can (6 ounces) albacore tuna packed in water, drained

Bring water to a boil in a medium saucepan; stir in couscous. Remove from heat, cover, and allow to stand 5 minutes. Fluff with a fork. Transfer couscous to a bowl, cover, and chill. Combine vinegar, oil, mustard, parsley, salt, pepper, sugar, and garlic in a large bowl. Blend ingredients using a wire whisk or fork. Add prepared couscous, peppers, cucumber, onion, corn, and tuna, tossing well. Serve chilled.

Yield: 7 servings
Serving Size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 150
  Carbohydrate: 20 g
  Protein: 8 g
  Fat: 5 g
  Saturated fat: <1 g
  Sodium: 340 mg
  Fiber: 3 g
  Exchanges per serving: 1 starch, 1 fat
  Carbohydrate choices: 1 1/2

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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