Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Quick and easy to make, this salad keeps well and tastes best at room temperature--all of which make for an ideal weekday lunch. Pack it with cut-up fresh pineapple and biscotti.

Recipe by Cooking Light January 2007


Recipe Summary

6 servings (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Bring vegetable broth and 6 tablespoons water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.

  • Combine cooked couscous and remaining ingredients in a large bowl.

Nutrition Facts

181 calories; calories from fat 31%; fat 6.2g; saturated fat 1.7g; mono fat 3.5g; poly fat 0.7g; protein 5.5g; carbohydrates 25.8g; fiber 2.7g; cholesterol 6mg; iron 0.9mg; sodium 373mg; calcium 56mg.