Nopales and Couscous Salad
Protein: 3 g
Carbs: 19 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 410 mg
Fiber: 1 g
Add some fun to your whole grains by adding nopales (cactus!), complimented by lemon juice, cilantro and chiles.
2-1/2 cups cooked whole wheat couscous
3/4 lb small edible cactus (nopales), prickers removed
1/3 cup lemon juice
1 tsp salt
1 1/2 Tbsp olive oil
1 small red onion, coarsely diced (about 3/4 cup)
1 fresh chili pepper
2 Tbsp cilantro
||Cook couscous according to package directions. Steam nopales about 4 minutes. Cool and cut into ¼ inch wide strips.
||Combine lemon juice, salt and olive oil; blend. Toss with nopales and onion. Remove stem and seeds from chili, then dice into small pieces.
||Add to nopales and toss. Combine with couscous and cilantro and mix well. Cover and chill until serving time.