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Cook'n with Betty Crocker 
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Zucchini-Couscous Salad |
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Serves: 2 Print this RecipePrep: 15 min Chill: 1 hr This salad makes a great light lunch or side dish. For a more substantial main course salad, add grilled chicken or shrimp. 1/2 cup chicken broth 1/4 cup uncooked couscous 1/2 zucchini, shredded 1/4 cup chopped yellow, red or green bell peppers 2 tablespoons white vinegar or white wine vinegar 1 tablespoon vegetable oil 1 teaspoon chopped fresh savory or 1/4 teaspoon dried savory leaves 1 teaspoon sesame oil 1/2 teaspoon sugar Lettuce leaves, if desired 1. Heat broth to boiling in 1-quart saucepan; remove from heat. Stir in couscous. Cover and let stand 5 minutes. 2. Mix couscous, zucchini and bell pepper in medium glass or plastic bowl. Shake remaining ingredients except lettuce leaves in tightly covered container. Pour over couscous mixture; stir to coat. 3. Cover and refrigerate at least 1 hour. Serve on lettuce leaves. 1 Serving: Calories 180 (Calories from Fat 80); Fat 9g (Saturated 1g); Cholesterol 0mg; Sodium 260mg; Carbohydrate 21g (Dietary Fiber 2g); Protein 5g % Daily Value: Vitamin A 6%; Vitamin C 30%; Calcium 0%; Iron 4% Diet Exchanges: 1 Starch, 1 Vegetable, 1 1/2 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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