AICR Vegetable Couscous Salad - veggie xp

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AICR Vegetable Couscous Salad - veggie xp

1 package (10-12 oz.) couscous

2-3 cups fat-free, reduced-sodium broth, depending on amount of

couscous

1 medium zucchini, diced

1/2 red bell pepper, seeded and diced

1/2 yellow bell pepper, seeded and diced

1 cup chopped sun-dried tomatoes

1 Tbsp. canola oil

3 Tbsp. basil-flavored olive oil

salt and freshly ground black pepper, to taste

8 fresh asparagus spears, peeled and blanched, for garnish

2 ripe tomatoes, sliced, for garnish

 

 

 

 

 

 

Prepare couscous according to package instructions, using broth in

place of water. Let cool.

 

Meanwhile, heat oil in a pan or skillet over medium heat until hot.

Add zucchini, peppers and dried tomatoes and sauté until lightly

browned, about 4 minutes.

 

Turn cooled couscous into large bowl. Mix in sautéed vegetables. Toss

with herbed olive oil and salt and pepper to taste.

 

Place mixed salad on a serving plate. Garnish with sliced tomatoes and

asparagus spears.

 

Makes 7 cups (without garnish)

 

Per serving: 249 calories, 8 g. total fat (1 g. saturated fat), 37 g.

carbohydrate, 7 g. protein, 3 g. dietary fiber, 331 mg. sodium.

 

Source: American Institute for Cancer Research, Online Newsletter, 2005

Formatted by Chupa Babi in MC: 10.17.06

 

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