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Ingredientes
- 1/4 c. orange juice
- 1/4 c. white wine vinegar
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. Dijon-style mustard
- 1/2 tsp grnd cinnamon
- 2 c. water
- 1 dsh salt
- 1 1/2 c. dry couscous
- 1 Tbsp. extra virgin olive oil
- 8 ounce green vegetable soybeans
- 1 c. carrots
- 1 c. yellow onion finely diced
- 1 x clove garlic
- 1/4 c. mint leaves cut in thin strips 1/2 c. soynuts - optional
Direcciones
- In 2 or possibly 3-qt pan, heat water and salt to a boil. Stir in couscous, cover pan, and remove from heat and let stand. In a large non-stick skillet, heat oil over medium heat. Add in soybeans and stir and cook over medium heat for five min. Add in diced carrot, onion and garlic and cook another five min or possibly till vegetables are tender crisp. Fluff couscous with fork and pour into a large bowl. Whisk dressing to reblend and add in it along with the mint to couscous and mix. Add in cooked vegetables and mix. Salad may be served immediately while hot or possibly may be covered and refrigerated up to 24 hrs and served cool. Sprinkle soynuts on top of salad just before serving.
- Yield: 8 servings.
- Compiled by Anne G. Patterson, R.D. for The Soy Connection, Volume 9, Number 2, Spring 2001
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 8 servings | |
| Calories 235 | |
| Calories from Fat 68 | 29% |
| Total Fat 7.89g | 10% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 298mg | 9% |
| Total Carbs 32.14g | 9% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.95g | 2% |
| Protein 9.31g | 15% |
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