Couscous Salad

COUSCOUS SALAD

Prep time: 30 minutes / Standing time: 15 minutes / Chilling Time: 1 hour

Yield: 8 servings

NI: 233 calories, 1.8 fat, 3.7 fiber.

2 shallots, finely chopped

1 English cucumber, diced

1 tomato, diced

1 carrot, grated

1 clove garlic minced

1/2 red or yellow bell pepper, diced

1 -1/2c frozen corn kernels, thawed

1c canned chickpeas, drained and rinsed

1/2c chopped spinach

1/2c light Italian vinaigrette

1 tbsp red wine vinegar

Salt, freshly ground black pepper and fresh herbs of your choice ( suggestions are cilantro, dill, parsley, chives or mint)

2 cups couscous

2 cups boiling water

1. In a large bowl, combine shallots, cucumber, tomato, carrot, garlic, red pepper, corn, chickpeas and spinach. Stir in vinaigrette, vinegar, and salt, peeper and herbs to taste until well combined. Set aside.

2. Place couscous in another large bowl and pour in boiling water; stir with a fork, cover and let stand for 15 minutes or until all the water is absorbed. Fluff with a fork.

3. Add couscous to vegetables. Cover and refrigerate for at least 1 hour or for up to 2 days.

4. Serve cold or heat in the microwave for 2-3 minutes per 2cup amount.