Cool couscous salad

6 Servings

Ingredients

QuantityIngredient
18tablespoonsNo-salt-added chicken broth
¾cupCouscous, uncooked
2cupsSeeded chopped unpeeled tomatoes
1cupChopped red bell pepper
½cupChopped celery
½cupSeeded chopped unpeeled cucumber
¼cupChopped green onions
¼cupChopped fresh parsley
3tablespoonsBalsamic vinegar
1tablespoonOlive oil
1tablespoonDijon mustard
½teaspoonGrated lemon rind
¼teaspoonBlack pepper

Directions

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.