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.