Zesty coucous salad

Serves 8 people

Ingredients

1 1/3 cups chicken broth (14-oz. can)

2 cups couscous, uncooked

1 1/2 cups canned garbanzo beans, drained

1 cup cucumber, chopped, seeded, unpeeled

1/2 cup sweet red bell pepper, diced

4 Tbs. green onions, chopped

6 Tbs. balsamic vinegar

2 Tbs. olive oil

2 Tbs. Dijon mustard

1 tsp. lemon peel

1/2 tsp. black pepper

1 tsp. lemon pepper

Instructions

1. In a medium saucepan, bring broth to a boil; stir in couscous.
2. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork; let cool for 10 minutes.
3. In a large bowl, lightly toss couscous with garbanzo beans, cucumber, red pepper and onions.
4. Mix balsamic vinegar, olive oil, mustard, lemon rind and black pepper.
5. Add to couscous mixture and toss. Garnish with lemon pepper.

Source: Adapted fromThe Wheat Foods Council

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