| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Salads |
6 |
Servings |
INGREDIENTS
| 18 |
tb |
No-salt-added chicken broth |
| 3/4 |
c |
Couscous, uncooked |
| 2 |
c |
Seeded chopped unpeeled tomatoes |
| 1 |
c |
Chopped red bell pepper |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Seeded chopped unpeeled cucumber |
| 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 |
INSTRUCTIONS
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@digex.net on Jan 28, 1997.
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