Recipe - Cool Couscous Salad

18 tablespoon Nosaltadded chicken broth
Three fourths cup Couscous, uncooked
2 cup Seeded chopped unpeeled
tomatoes
1 cup Chopped red bell pepper
One half cup Chopped celery
One half cup Seeded chopped unpeeled
cucumber
One fourth cup Chopped green onions
One fourth cup Chopped fresh parsley
3 tablespoon Balsamic vinegar
1 tablespoon Olive oil
1 tablespoon Dijon mustard
One half teaspoon Grated lemon rind
One fourth 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).

Per serving: 133 Calories; 3g Fat (17% calories from fat); 6g Protein; 23g
Carbohydrate; 0mg Cholesterol; 147mg Sodium

Serving Ideas : Serve chilled or at room temperature.

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

Posted to MCRecipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.