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Couscous, Watermelon and Gorgonzola Salad
Courtesy of CanolaInfo
Prep Time: 15 Min.
Cook Time: 5 Min.
What you need:
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+ 3/4 c. water (175 mL)
+ 1 tsp. canola oil (5 mL)
+ 3/4 c. uncooked whole wheat couscous (175 mL)
+ 3 c. cubed watermelon (750 mL)
+ 3 c. chopped cucumber (750 mL)
+ 1 c. crumbled Gorgonzola (250 mL)
+ 1 Tbsp. Dijon mustard (15 mL)
+ 2 Tbsp. balsamic vinegar (30 mL)
+ 3 Tbsp. canola oil (45 mL)
+ 1 tsp. ground pepper (5 mL)
What to do:
1. In medium saucepan, bring water and 1 tsp (5 mL) canola oil to boil over high heat. Stir in couscous, cover tightly and remove from heat. Let stand 5 minutes or until tender. Fluff with fork and set aside to cool completely.
2. In large bowl, add watermelon, cucumber and Gorgonzola to couscous. Stir to blend.
3. In small bowl, whisk mustard and balsamic vinegar. In steady stream, drizzle 3 Tbsp (45 mL) canola oil. Continue to whisk until mixture emulsifies. Toss into salad to lightly coat. Top with ground pepper.
* Recipe courtesy of Chef George Geary and CanolaInfo.
Calories: 130; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 10mg; Total Carbs: 13g; Fiber: 2g; Sugar: 4g; Protein: 4g; Sodium: 140mg;