Name: Cool Couscous Salad
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

No unwelcome tasks become any the less unwelcome by putting them off till tomorrow. It is only when they are behind us and done, that we begin to find that there is a sweetness to be tasted afterwards, and that the remembrance of unwelcome duties unhesitatingly done is welcome and pleasant. Accomplished, they are full of blessing, and there is a smile on their faces as they leave us. Undone, they stand threatening and disturbing our tranquility, and hindering our communion with God. If there be lying before you any bit of work from which you shrink, go straight up to it, and do it at once. The only way to get rid of it is to do it.

Alexander MacLaren

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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