Minty Couscous Salad

Traditionally eaten in North Africa, couscous is a great source of iron. Lemon juice in this variation provides vitamin C, which enhances the absorption of iron and improves blood circulation in diabetics.
Couscous has a Low glycemic index of 18. It’s 85% carbs, 14% protein, 1% fat. Very healthy as the salad will burn slowly in your body and keep you full.


Preparation Time: 10 mins. Cooking Time: 5 mins. Serves 4.

Ingredients
½ cup couscous or broken wheat (Dalia)
½ cup low fat milk
½ cup water ( 1 cup water if using Dalia)
½ cup chopped tomatoes
½ cup chopped spring onions
¼ cup chopped coriander
2 tablespoons chopped mint (phudina)
2 teaspoons olive oil
2 teaspoons lemon juice
Salt to taste

Method
1. Cook the couscous in ½ cup of milk; ½ cup of water for 10 minutes or till it is tender. When using broken wheat, then add 1 cup more water. Broken wheat is almost the same taste and is 90% cheaper.
2. Drain and set aside to cool.
3. Add all the other ingredients and toss well.
4. Refrigerate for at least 1 hour before serving so that all the flavors blend.
5. Serve chilled.

Source : Good Food for Diabetes, Tarla Dalal