Nutrition Facts

Serving Size

Servings Per Recipe 12

Amount Per Serving
Calories 163
Total Fat 9.8g
  Saturated Fat 1.3g
  Monounsaturated Fat 6.2g
  Polyunsaturated Fat
Total Carbohydrate 12.8g
  Dietary Fiber 3g
Protein 3.6g
Sodium 2.7mg

Veggie Meal


1 cup coucous (can substitute quinoa or wheat berries)
½ large cucumber
½ large red bell pepper
1 medium tomato
½ large zucchini squash
½ medium red onion (can substitute leek)
3 stalks celery
¾ cup carrots, slivered
½ cup sunflower seeds, roasted
(or pine nuts or sliced almonds)
½ medium jicama
1 clove garlic, minced
¼ cup balsamic vinegar
½ cup olive oil (extra virgin preferred)


1. In a medium saucepan, boil 2 cups water (can substitute chicken broth). Add couscous. Stir. Let simmer for 1 minutes and cover it. Remove from stove. Set aside to cool it down.

2. Dice the vegetables.

3. In a small bowl, mix vinegar, oil and garlic.

4. Fork couscous into vegetables. Add sunflower seeds.

5. Pour oil and vinegar mixture over everything. Mix it all together. Serve cold.

Yield: 12 servings