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