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Zucchini-Couscous Salad

Serves: 2
Total Calories: 236

Ingredients

1/2 cup chicken broth
1/4 cup uncooked couscous
1/2 zucchini, shredded
1/4 cup , chopped yellow, red or green bell pepper
2 tablespoons white vinegar or white wine vinegar
1 tablespoon vegetable oil
1 teaspoon chopped fresh savory or 1/4 teaspoon dried savory leaves
1 teaspoon sesame oil
1/2 teaspoon sugar
lettuce leaves, if desired

Directions:

1. Heat broth to boiling in 1-quart saucepan remove from heat. Stir in couscous. Cover and let stand 5 minutes.
2. Mix couscous, zucchini and bell pepper in medium glass or plastic bowl. Shake remaining ingredients except lettuce leaves in tightly covered container. Pour over couscous mixture stir to coat.
3. Cover and refrigerate at least 1 hour. Serve on lettuce leaves.

1 Serving: Calories 180 (Calories from Fat 80) Fat 9g (Saturated 1g) Cholesterol 0mg Sodium 260mg Carbohydrate 21g (Dietary Fiber 2g) Protein 5g % Daily Value: Vitamin A 6% Vitamin C 30% Calcium 0% Iron 4% Diet Exchanges: 1 Starch, 1 Vegetable, 1 1/2 Fat

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 236
Calories from Fat: 90

This Zucchini-Couscous Salad recipe is from the Betty Crocker's Cooking for Two Cookbook. Download this Cookbook today.


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