Print Portions:
5
Serving
Size:
1 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 1/2 cup celery
- 1/2 cup onion
- 1 tablespoon parsley
- 1/2 cup zucchini
- 2 cups water
- 2 tablespoons canola oil
- 1 cup couscous, uncooked
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 cup dried cranberries, sweetened
Preparation
- Chop celery, onion and parsley. Quarter and slice zucchini.
- In a sauce pan, combine the water and 1 tablespoon of the oil and bring to a boil. Stir in couscous and cover. Remove from heat; let stand 5 minutes.
- Combine lemon juice with zest, cayenne pepper and cumin.
- In a large skillet, heat remaining 1 tablespoon of canola oil over medium heat and sauté celery, onion and zucchini until softened.
- Transfer into a large serving dish and mix together the cooked couscous, the vegetables, cranberries, parsley, lemon juice and seasonings. Fluff with fork before serving. Serve hot.
Helpful hints
- Mix lemon juice and seasonings together before adding to couscous.
- Crookneck squash or other varieties of summer squash can be substituted for zucchini.
Submitted by: DaVita renal dietitian Martha from Missouri.
Nutrients per serving
Calories 268
Protein 5 g
Carbohydrates 48 g
Fat 6 g
Cholesterol 0 mg
Sodium 19 mg
Potassium 187 mg
Phosphorus 78 mg
Calcium 30 mg
Fiber 4.0 g
Kidney and kidney diabetic food choices
- 2 starch
- 1 fruit, low potassium
- 1/2 vegetable, low potassium
Carbohydrate choices
3
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