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Summer couscous



1 (10-ounce) package couscous,

prepared according to package


1 cup chopped ripe tomatoes

2 cups peeled, seeded, chopped


1/2 cup chopped red bell peppers

1/2 cup chopped green bell peppers

1 cup chopped fresh parsley

1/4 cup fresh lemon or lime juice

2 tablespoons extra-virgin olive oil

1/4 cup pine nuts

Kosher salt and pepper to taste

Makes 6 to 8 servings.

Place prepared couscous in a bowl and let cool. Add remaining ingredients and mix well. Serve chilled or at room temperature.

Chef Steve's tip: Feel free to add chopped baked tofu or tempeh to turn this dish into an entree.

Nutritional information per serving: 208 calories, 29 percent calories from fat, 7 grams total fat, .77 gram saturated fat, no cholesterol, 31 grams carbohydrates, 3 grams total fiber, 1 gram total sugars, 28 grams net carbs, 6 grams protein.