Cool couscous salad

Yield: 6 Servings

Measure Ingredient
18 tablespoons No-salt-added chicken broth
¾ cup Couscous, uncooked
2 cups Seeded chopped unpeeled tomatoes
1 cup Chopped red bell pepper
½ cup Chopped celery
½ cup Seeded chopped unpeeled cucumber
¼ cup Chopped green onions
¼ cup Chopped fresh parsley
3 tablespoons Balsamic vinegar
1 tablespoon Olive oil
1 tablespoon Dijon mustard
½ teaspoon Grated lemon rind
¼ teaspoon Black pepper

Bring broth to a boil in a medium saucepan, and stir in couscous. Remove from heat, and let stand, covered, for 5 minutes; fluff with a fork.

Uncover and let cool 10 minutes.

Combine cooked couscous, tomato, and next 5 ingredients in a large bowl, and toss gently.

Combine vinegar and next 4 ingredients in a small bowl, and stir with a wire whisk. Add to couscous mixture; toss to coat. Yield: 6 servings (serving size: 1 cup).

Per serving: 133 Calories; 3g Fat (17% calories from fat); 6g Protein; 23g Carbohydrate; 0mg Cholesterol; 147mg Sodium Serving Ideas : Serve chilled or at room temperature.

Recipe by: Cooking Light, Jul/Aug 1994, page 122 Posted to MC-Recipe Digest V1 #407 by igor@... on Jan 28, 1997.

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