Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This pasta salad is satisfying with grilled lamb chops, chicken, or shrimp. For a picnic, try serving it in halved bell peppers. You can use whole wheat couscous for added fiber. To quickly turn this into a vegetarian main dish, add a can of drained chickpeas and some crumbled feta cheese.

Dana McCauley
Recipe by Cooking Light August 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: 1 filled lettuce leaf)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring the broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

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  • Combine cooled couscous, carrot, and remaining ingredients except lettuce leaves in a large bowl; toss well to combine. Spoon about 2/3 cup couscous mixture into each lettuce leaf.

Nutrition Facts

139 calories; calories from fat 17%; fat 2.7g; saturated fat 0.4g; mono fat 1.8g; poly fat 0.3g; protein 3.5g; carbohydrates 24.8g; fiber 2.3g; iron 1mg; sodium 331mg; calcium 30mg.
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