Curried Couscous-And-Bean Salad (5 PTS)

Recipe Ingredients

1		Mediterranean curry couscous mix such as near east 5.7 ounce package
2 1/2 cups	156g / 5.5oz	Frozen broccoli - red pepper, onion, and mushroom mix (bird's eye)
15 oz	426g	Chickpeas - canned, rinsed and drained
1/3 cup	78ml	Mango chutney
2 tablespoons	30ml	Orange juice

Recipe Instructions

1. Prepare couscous according to package directions, omitting fat. Fluff

with a fork; set aside.

2. Cook frozen vegetables according to package directions. Drain well,

and set aside.

3. Combine couscous, vegetables, and chickpeas in a medium bowl; set

aside.

4. Combine chutney and orange juice in a blender or food processor;

process until smooth. Pour chutney mixture over couscous mixture, and

toss gently to coat.

Yield: 4 servings (serving size: 1 cup).

Points: 5; Exchanges: 2 vegetables, 4 starch.

Per serving: CAL354 ( 3% from fat); PRO 13.9 g; FAT 1.3 g (SAT 0 g); CARB

74.8 g; FIB 10.9 g; CHOL 0 mg; IRON 2.5 mg; SOD 947 mg; CALC 61 mg.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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