- 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
- 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
How to Make It
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.