Zesty Couscous Salad

Food Service Search Staff

INGREDIENTS:10 cups chicken broth
6 cups couscous
4 ½ cups drained, canned garbanzo beans (chickpeas)
3 cups cucumber, unpeeled, chopped and seeded
1 ½ cups red pepper, diced
3/4 cup green onions, chopped
1 cup 2 Tbsps. balsamic vinegar
6 Tbsps. olive oil
6 Tbsps. Dijon mustard
3 tsps. lemon rind
1 ½ tsps. black pepper
3 tsps. lemon pepperDIRECTIONS:1. In saucepan, bring broth to a boil; stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork; let cool for 10 minutes.

2. Lightly toss couscous with garbanzo beans, cucumbers, red pepper and onions.

3. Mix balsamic vinegar, olive oil, mustard, lemon rind, black pepper and lemon pepper; add to couscous mixture and toss.

4. Garnish with additional lemon pepper.NUTRITIONAL INFORMATION:Calories 286 (45.7% from fat); Fat 5.1g; Protein 10.4g; Carbohydrates 48.7g; Sodium 607mg; Cholesterol 0mg; Fiber 3.3g
SERVINGS:24 servingsFrom:Recipe from Wheat Foods Council
PHOTO CREDIT:Photo Credit: WHEAT FOODS COUNCIL