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

Prepare this recipe at home, and pack in a plastic bag. Just pull it out of the cooler and serve. Since there's nothing to wilt or water out, it travels well. The savory flavors develop over time.

Corinne Humphrey
Recipe by Cooking Light October 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 4 ingredients in a jar. Cover tightly, and shake vigorously.

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  • Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork. Combine couscous, bell pepper, and remaining ingredients in a large bowl. Add the dressing mixture. Toss couscous mixture gently to coat.

Nutrition Facts

169 calories; calories from fat 30%; fat 5.6g; saturated fat 1.6g; mono fat 3.1g; poly fat 0.6g; protein 4.7g; carbohydrates 25.1g; fiber 2.7g; cholesterol 6mg; iron 0.9mg; sodium 446mg; calcium 53mg.
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