Pasta/Cool Couscous Salad

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Cool Couscous Salad

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<RcpE name= " Cool Couscous Salad " author= " Cooking Light, Jul/Aug 1994, page 122 " >

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* Exported from MasterCook *

 

Cool Couscous Salad

 

Recipe By :Cooking Light, Jul/Aug 1994, page 122

Serving Size : 6 Preparation Time :0:10

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

18 tablespoons imitation chicken broth

3/4 cup couscous -- uncooked

2 cups seeded chopped unpeeled tomatoes

1 cup chopped red bell pepper

1/2 cup chopped celery

1/2 cup seeded chopped unpeeled cucumber

1/4 cup chopped green onions

1/4 cup chopped fresh parsley

3 tablespoons balsamic vinegar

1 tablespoon olive oil

1 tablespoon Dijon mustard

1/2 teaspoon grated lemon rind

1/4 teaspoon black pepper

 

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).

 

Description:

" vegetarian-adapted "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 47 Calories (kcal); 3g Total Fat; (44% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 48mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

Serving Ideas : Serve chilled or at room temperature.

 

 

Nutr. Assoc. : 0 0 1514 0 0 3010 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Salads

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<IngR name= " imitation chicken broth " unit= " tablespoons " qty= " 18 " ></IngR>

<IngR name= " couscous " unit= " cup " qty= " 3/4 " >

<IPrp>

uncooked

</IPrp>

</IngR>

<IngR name= " seeded chopped unpeeled tomatoes " unit= " cups " qty= " 2 " >

<INtI>

1514

</INtI>

</IngR>

<IngR name= " chopped red bell pepper " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " chopped celery " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " seeded chopped unpeeled cucumber " unit= " cup " qty= " 1/2 " >

<INtI>

3010

</INtI>

</IngR>

<IngR name= " chopped green onions " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " chopped fresh parsley " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " balsamic vinegar " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " olive oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " Dijon mustard " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " grated lemon rind " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " black pepper " unit= " teaspoon " qty= " 1/4 " ></IngR>

<DirS>

<DirT>

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. & #013; & #010; & #013; & #010;Combine

cooked couscous, tomato, and next 5 ingredients in a

large bowl, and toss gently. & #013; & #010; & #013; & #010;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).

</DirT>

</DirS>

<Desc>

vegetarian-adapted

</Desc>

<SrvI>Serve chilled or at room temperature.

</SrvI>

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