| Crepe mixture: | Serving: |
| Uncooked Couscous | 1 cup |
| Uncooked Canned Pick Salmon in brine water |
180g |
| Tomato |
1/2 |
| Cucumber |
1/2 |
| Seasoning: | Serving: |
|
Salt |
1/4 teaspoon |
|
Water |
1/2 cup |
|
Mint leaves (chopped) |
2 tablespoon |
|
Mixed herbs (hives, parsley & basil etc.) |
1/4 clove |
|
Garlic (chopped) |
1 clove |
|
Fresh lemon juice |
1.5 tablespoon |
|
Olive oil |
2 teaspoon |
Method:
- Mix couscous and salt in a large bowl, pour boiling water over mixture, stir well and let to cool for about 20 min.
- Peel tomato, chop it. Do the same with the cucumber. Add them to the couscous mixture. Also add the chopped mint leaves, mixed herbs, garlic and pick salmon. Stir all the ingredients well.
3. Finally stir in lemon juice and olive oil. Ready to serve at room temperature.
Portion exchange (1 serving)
Carbohydrate 2 portion
Protein 1 portion
Fat 0.5 portion
Acknowledgement:
Recipe provided by: Centre for Nutritional Studies, School of Public Health and Primary Care, Faculty of Medicine, CUHK