Yield: 6 Servings
|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.