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Couscous Salad with Creamy Roast Garlic Dressing

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


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

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

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