AICR Couscous Salad

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AICR Couscous Salad

1 package (10-12 oz.) couscous, whole-wheat if available

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

1 Tbsp. canola oil

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

2 cloves garlic, minced

2 tsp. dried basil or 1/4 cup slivered fresh basil

3 Tbsp. 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 the couscous according to the package instructions, using broth in place

of water. Let it cool.

 

Meanwhile, heat the canola oil in a pan or skillet over medium heat until it is

hot. Add the zucchini, peppers, dried tomatoes, garlic and basil, and sauté

until lightly browned, about 4 minutes.

 

Place the couscous in a large bowl. Mix in the sautéed vegetables. Toss with

olive oil and salt and pepper to taste. Serve warm or at room temperature.

 

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

asparagus spears.

 

Makes 7 cups. Per serving: 267 calories, 8 g. total fat (1 g. saturated fat),

40 g. carbohydrate, 7 g. protein, 4 g. dietary fiber, 173 mg. sodium.

 

Source: American Institute Cancer Research Online Newsletter

Formatted by Chupa Bab in MC: 04.11.06

 

ChupaNote: Thought this was a little bland - added Paul Prudhomme's no-salt

seasoning and a sprinkle of red pepper flakes.

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