Cool Couscous Salad

Recipe Ingredients

18 tablespoons	270ml	No-salt-added chicken broth
3/4 cup	177ml	Couscous - uncooked
2 cups	125g / 4.4oz	Tomatoes, unpeeled - seeded chopped
1 cup	146g / 5.1oz	Red bell pepper - chopped
1/2 cup	55g / 1.9oz	Celery - chopped
1/2 cup	73g / 2.6oz	Cucumber, unpeeled - seeded chopped
1/4 cup	15g / 0.5oz	Green onions - chopped
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
3 tablespoons	45ml	Balsamic vinegar
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Dijon mustard
1/2 teaspoon	2.5ml	Lemon rind - grated
1/4 teaspoon	1.3ml	Black pepper

Recipe Instructions

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.

Source:
Cooking Light, Jul/Aug 1994, page 122

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