Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 10-oz. pkg. (about 13/4 cups) plain instant couscous
- 1/2 cup olive oil
- 3 to 4 Tbs. fresh lemon juice
- Minced zest of 1 lemon
- 3/4 cup minced fresh mint
- 3/4 cup minced fresh parsley, or half fresh parsley and half fresh basil or cilantro
- 1/4 cup thin-sliced scallions rings, green and white portions
- 1 12-oz. English or European cucumber, peeled, seeded and diced
- 1/3 cup toasted pine nuts, optional
- =
Directions
1. Cook couscous according to package directions, remove from heat and set aside. Let sit for 5 to 10 minutes.
2. Transfer couscous to a large bowl, and immediately combine oil with it using a large fork to fluff grains. When combined, stir in lemon juice to taste, and let mixture cool briefly. Stir remaining ingredients into couscous, and sprinkle in more salt, if desired. Cover, and refrigerate for at least 1 hour or up to overnight. Fluff again before serving.