Great Find: Whole Wheat Pearl Couscous

I’ve seen whole wheat pearl couscous at my local supermarket, but just got around to trying it this weekend. I’m sold on it. It’s delicious, is a good source of fiber, and cooks in boiling water in less than 10 minutes.

This is my first experiment, but the couscous would be good not only in springtime salads such as this one, but in soups, too. It would make an easy side dish on its own tossed with a little olive oil, salt, and pepper, or you could fancy it up with sautéed onions and garlic and some fresh herbs. A great find for making healthy meals in a hurry!

Pearl Couscous and Cucumber Salad

Makes 4 servings

3/4 cup whole wheat pearl couscous

1 medium lemon

1/2 teaspoon kosher salt

Pinch of freshly ground pepper

1 tablespoon extra virgin olive oil

2 radishes, diced

1 thin scallion, thinly sliced

1/2 of a hothouse cucumber, peeled and diced

1/4 cup chopped fresh Italian parsley

Bring a medium saucepan of water to a boil and stir in the couscous. Return to a boil, reduce the heat, and simmer until the couscous is tender, 8 to 10 minutes. Drain in a colander and rinse under cold running water until cool. Drain well.

While the couscous cooks, grate the zest from the lemon and place it in a medium bowl. Squeeze the juice from the lemon and add to the zest. Add the salt and pepper, then slowly whisk in the olive oil. Add the radishes, scallion, cucumber, and parsley. Add the couscous and toss to coat. Serve at once or cover and refrigerate up to 2 days.

Each serving: 23 g carbohydrate, 149 calories, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 4 g fiber, 5 g protein, 150 mg sodium

Carb Choices: 1 1/2; Exchanges: 1 1/2 starch, 1 fat

Note: Use your imagination and what’s on hand to vary this easy salad. Add canned garbanzo or cannellini beans; canned tuna or salmon; diced chicken or shrimp; diced bell pepper, fresh fennel, or summer squash; or crumbled feta cheese.