Zesty Couscous Salad
Because this flavorful couscous salad is so quick and easy to make, it's sure to become one of your 'go-to' dishes for busy-day meals.
1 2/3 cups chicken or vegetable broth (14 ounce can)
1 cup couscous, uncooked
3/4 cup canned garbanzo beans, rinsed and 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 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.
Recipe and photograph provided courtesy of Wheat Foods Council.