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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 114.4
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 243.0 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 5.0 g

View full nutritional breakdown of Confetti Couscous calories by ingredient
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Confetti Couscous

Submitted by: KEEKBEAN


Number of Servings: 8

Ingredients

    2 cups vegetable broth
    1 10oz box couscous
    2 teaspoons extra virgin olive oil
    1 red onion, chopped
    3 garlic cloves, minced
    1 medium zucchini, diced
    1 medium yellow squash, diced
    1 red bell pepper, seeded and diced
    1 19 ounce can chick peas, rinsed and draine
    3 tbsp fresh lemon juice
    1/2 tsp black pepper
    24 loose leaf lettuce leaves
    2 tbsp minced parsley

Directions

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

Number of Servings: 8

Recipe submitted by SparkPeople user KEEKBEAN.






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