2/3 cups chicken broth (14 ounce can)
1 cup couscous, uncooked
3/4 cup canned garbanzo beans, drained
1/2 cup cucumber
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.
Source: Wheat Foods Council
Recipe makes 4 side dish servings.
Serving size: 1 serving
Calories: 266; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 698mg; Carbohydrates: 44g Protein: 9g; Fiber: 5g
Did You Know?
Couscous is yellow granules of semolina made from durum wheat, the ideal pasta wheat, which are precooked and then dried. Actually, the word can mean the pasta itself, as well as North African stews ("tangines") traditionally served over it.
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