Ingredients:
- 2/3 cup vegetable broth or 1 14 ounce can
- 1 cup couscous, uncooked
- 3/4 cup garbanzo beans, drained
- 1/2 cup diced cucumber
- 1/4 cup red bell pepper, diced
- 2 tbsp green onions (scallions) chopped
- 3 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1/2 tsp lemon peel
- 1/4 tsp black pepper
- 1/2 tsp lemon pepper
Preparation:
In a medium 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.In a large bowl, lightly toss couscous with garbanzo beans, cucumber, red pepper and onions.
Mix balsamic vinegar, olive oil, mustard, lemon rind and black pepper in a separate small bowl. Add to couscous mixture and toss. Garnish with lemon pepper.
Servings: 4
Calories/Serving: 266
Nutrition: Each serving provides approximately: 266 calories, 9 g protein, 44 g carbohydrates, 5 g fat (1 g saturated), 5 g fiber, 0 mg cholesterol, 16 mcg folate, 1 mg iron, 698 mg sodium.
