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Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Vegetable broth

  2. 1 Box couscous - (10 oz)

  3. 2 teaspoons 10ml Extra-virgin olive oil

  4. 1 Red onion - chopped

  5. 3 Garlic cloves - minced

  6. 1 Zucchini - diced (medium)

  7. 1 Yellow squash - diced (medium)

  8. 1 Red bell pepper - seeded and diced

  9. 1 Chick peas - (19 oz) - rinsed and drained

  10. 3 tablespoons 45ml Fresh lemon juice

  11. 1/2 teaspoon 2 1/2ml Coarsely-ground black pepper - or to taste

  12. 24 Loose-leaf lettuce leaves

  13. 2 tablespoons 30ml Minced parsley leaves

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, bring the broth to a boil; stir in the couscous. Remove from the heat; cover and set aside until all of the liquid is absorbed, about 10 minutes.

  2. Meanwhile, in a large nonstick skillet, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the zucchini, yellow squash and bell pepper; cook, stirring as needed, until the vegetables are tender-crisp, about 5 minutes.

  3. Transfer the couscous to a large serving bowl; fluff with a fork. Add the vegetables, chickpeas, lemon juice and black pepper; toss with a fork. Refrigerate, covered, until chilled, at least 2 hours.

  4. Line each of 8 salad plates with 3 lettuce leaves; top with the couscous mixture and serve, sprinkled with the parsley.

  5. This recipe yields 8 servings.

  6. Per Serving: 216 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 304 mg Sodium, 40 g Total Carbohydrate, 4 g Dietary Fiber, 8 g Protein, 43 mg Calcium.

  7. Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk.

  8. Points Per Serving: 4.

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