Israeli Couscous Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Cups Israeli Couscous3 Cups Chicken Broth3 Tbsp Extra Virgin Olive Oil1 Tbsp Red Wine Vinegar1.5 Tbsp Whole Grain Dijon Mustard8.5 oz can Artichoke Hearts, quartered15 oz can Red Kidney Beans, drained and rinsed1 bunch Scallions, chopped10 spears asparagus, blanched and chopped4 Plum Tomatoes, choppedSalt and Pepper, to taste
Blanch Asparagus until al dente and cool in ice water. Bring 3 cups of chicken broth to a boil and add couscous. Cook on medium heat until water is absorbed. Lightly toss cooked couscous in 1 Tbsp olive oil and place in refrigerator to cool. mix together remaining olive oil, vinegar, mustard , veggies, and beans. Add couscous and season to taste. Makes approximately 12 one cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user RJS983.
Number of Servings: 12
Recipe submitted by SparkPeople user RJS983.
Nutritional Info Amount Per Serving
- Calories: 211.6
- Total Fat: 5.4 g
- Cholesterol: 1.2 mg
- Sodium: 406.0 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 5.7 g
- Protein: 7.9 g
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