Print Portions:
5
Serving
Size:
1/2 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 1 tablespoon margarine
- 1/2 cup frozen peas
- 1/2 cup onion
- 1/4 cup raw mushrooms
- 1 garlic clove
- 2 tablespoons dry white wine
- 1/2 teaspoon dried basil
- 1/8 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1/2 cup couscous, uncooked
Preparation
- Set peas out to thaw. Mince onion, thinly slice mushrooms and crush garlic. Mince parsley.
- In a nonstick pan, melt margarine.
- Add peas, onion, mushrooms, garlic and wine. Sauté 5 minutes, stirring often.
- Add spices and blend well. Add parsley and stir well. Remove from heat and set aside.
- Prepare couscous according to package directions.
- In a large bowl, toss vegetable mixture with prepared couscous. Serve immediately.
Helpful hints
- Couscous is good served hot or as a cold salad.
- Add a handful of dried cranberries for a sweet fruit twist.
Submitted by: Recipe created by DaVita dietitian Kathy from Maryland.
Nutrients per serving
Calories 104
Protein 3 g
Carbohydrates 18 g
Fat 2 g
Cholesterol 0 mg
Sodium 33 mg
Potassium 100 mg
Phosphorus 52 mg
Calcium 18 mg
Fiber 2.1 g
Kidney and kidney diabetic food choices
- 1 starch
- 1/2 vegetable, low potassium
Carbohydrate choices
1
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