Carolina Nephrology | Lemony Couscous with Cranberry
post-template-default,single,single-post,postid-15893,single-format-standard,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,qode-theme-ver-17.2,qode-theme-bridge,wpb-js-composer js-comp-ver-5.6,vc_responsive

Lemony Couscous with Cranberry

Lemony Couscous with Cranberry


Recipe submitted by DaVita renal dietitian Martha from Missouri.

Portions: 10 Serving size: 1/2 cup


10-ounce box couscous (about 1-1/2 cup dry couscous)
2 cups water
1 tablespoon olive oil
1/4 cup lemon juice
2 teaspoons lemon zest (from a fresh lemon)
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 cup celery, chopped
1/2 cup cucumber, chopped
1/2 cup green onion, chopped
1 cup dried, sweetened cranberries
1 tablespoon parsley, finely chopped

Cooking Directions:

  1. In a sauce pan, combine the water and oil and bring to a boil; stir in couscous and cover. Remove from heat; let stand 5 minutes. Transfer couscous to a large serving bowl and cool in refrigerator while preparing the other ingredients.
  2. Combine lemon juice with cayenne pepper and cumin.
  3. To the cooled couscous, stir in the lemon juice and seasonings, chopped vegetables, cranberries and parsley; mix well with a wooden spoon.
  4. Return to the refrigerator for several hours. Fluff with a fork before serving. Garnish with lemon slices and parsley.

Renal and renal diabetic food choices:

  • 1 starch
  • 1 fruit, low potassium
  • 1/2 vegetable, low potassium

Helpful hints
Serve cold as a salad.
Great for a picnic or for a buffet or a pot luck.

No Comments

Post A Comment