Couscous Salad with Creamy Roast Garlic Dressing

Oxmoor House
Although there are several varieties of parsley, flat-leaf (sometimes called Italian) parsley is one of the strongest flavored.
4 (1-cup) servings.


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1 large head garlic
1 1/2 cups canned low-sodium chicken broth, undiluted
1 cup couscous, uncooked
2 tablespoons nonfat mayonnaise
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup chopped sweet red pepper
1/2 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped celery


Gently peel outer skin from garlic. Cut off top one-third of head, and discard. Place garlic, cut side up, in center of a piece of heavy-duty aluminum foil. Fold aluminum foil over garlic, sealing tightly. Bake at 400° for 40 minutes or until garlic is soft. Remove from oven; let cool 10 minutes. Separate cloves, and squeeze to extract pulp.

Bring chicken broth to a boil in a medium saucepan. Remove from heat. Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed. Fluff couscous with a fork, and transfer to a serving bowl.

Combine mayonnaise and next 3 ingredients in a small bowl; stir well. Add garlic; stir well.

Combine couscous, red pepper, parsley, and celery in a large bowl; add mayonnaise mixture, and toss well. Cover and chill 3 hours.

Created date

August 2009

Nutritional Information

Calories 104
Caloriesfromfat 9 %
Fat 1 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.4 g
Carbohydrate 20.7 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 296 mg
Calcium 0.0 mg