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Zesty Couscous Salad |
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Ingredients: |
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1 2/3 cups chicken broth (14 ounce can) |
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1 cup couscous, uncooked |
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3/4 cup canned garbanzo beans, drained |
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1/2 cup cucumber - chopped, seeded, unpeeled |
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1/4 cup sweet red bell pepper, diced |
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2 tablespoons green onions, chopped |
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3 tablespoons balsamic vinegar |
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1 tablespoon olive oil |
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1 tablespoon Dijon mustard |
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1/2 teaspoon lemon peel |
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1/4 teaspoon black pepper |
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1/2 teaspoon lemon pepper |
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Directions: In a medium saucepan, bring broth to a boil; stir in couscous. |
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Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork; let |
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cool for 10 minutes. In a large bowl, lightly toss couscous with garbanzo beans, |
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cucumber, red pepper and onions. |
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Mix balsamic vinegar, olive oil, mustard, lemon rind and black pepper. Add to |
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couscous mixture and toss. Garnish with lemon pepper. |
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Servings: 4 |
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Calories: 266 |
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Nutrition: Each serving provides approximately: 266 calories, 9 g protein, 44 g |
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carbohydrates, 5 g fat (1 g saturated), 5 g fiber, 0 mg cholesterol, 16 mcg |
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folate, 1 mg iron, 698 mg sodium. |
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Source: Wheat Foods Council |
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