This refreshing low sodium salad is a wonderful way to start any meal. Or for a party, try pairing some fresh raw veggies with tabouleh and a bowl of homemade hummus.
Serves 4.
SODIUM CONTENT: 11.8 mg per serving
INGREDIENTS
2/3 c. couscous
1 c. boiling water
1/2 c. diced tomato (1 small tomato)
1/2 c. finely diced green bell pepper (1/4-1/2 pepper)
1/3 c. finely diced onion (1/4 onion)
1/3 c. chopped fresh parsley
1 clove garlic, minced
3 T. freshly squeezed lemon juice (juice of 1 lemon)
1 T. olive oil
1/2 t. freshly ground black pepper
DIRECTIONS
Measure the dry couscous into a small bowl. Stir in the boiling water and set aside for five minutes. Place the tomato, green pepper, onion, parsley and garlic into a mixing bowl. Add the couscous, lemon juice, olive oil and black pepper and stir well to combine. Serve immediately or store in an airtight container and refrigerate until serving.
