Cool couscous salad
Last updated 6/12/2012 1:17:42 AM. Recipe ID 48223. Report a problem with this recipe.
Title: Cool couscous salad
Yield: 6 Servings
18 tb No-salt-added chicken broth
3/4 c Couscous, uncooked
2 c Seeded chopped unpeeled
1 c Chopped red bell pepper
1/2 c Chopped celery
1/2 c Seeded chopped unpeeled
1/4 c Chopped green onions
1/4 c Chopped fresh parsley
3 tb Balsamic vinegar
1 tb Olive oil
1 tb Dijon mustard
1/2 ts Grated lemon rind
1/4 ts 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.
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