Source: Chef George Geary | Category: Diabetes-Friendly, Heart-Smart, Salads

Couscous, Watermelon and Gorgonzola Salad

A flavorful watermelon salad with the sharp tang of Gorgonzola cheese will make any luncheon a success. Canola oil’s light taste and texture is ideal for a vinaigrette and works well with the dish’s lively flavors.

Couscous, Watermelon and Gorgonzola Salad

Ingredients

  • 3/4 cup water 175 mL
  • 1 tsp canola oil 5 mL
  • 3/4 cup uncooked whole wheat couscous 175 mL
  • 3 cups cubed watermelon 750 mL
  • 3 cups chopped cucumber 750 mL
  • 1 cup 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

Instructions

  • 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.

Yield

12 servings

serving size

1/2 cup (125 mL)

nutritional analysis

Per Serving

Calories130
Total Fat7 g
Saturated Fat2.5 g
Cholesterol10 mg
Carbohydrates13 g
Fiber2 g
Sugars4 g
Protein4 g
Sodium140 mg
Potassium50 mg