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Couscous Salad

Ingredients: 

1 cup couscous rehydrated
1/4 cup finely-chopped red or yellow pepper
1/4 cup chopped carrots
1/4 cup finely-chopped celery
2 tablespoons minced Italian parsley
1 tablespoon olive oil
4 tablespoons rice vinegar
2 garlic cloves minced
3 tablespoons finely-minced scallions
Freshly-ground black pepper to taste

Yield: 

3 Servings

Method: 

Combine the couscous and vegetables together in a large bowl. Combine all the dressing ingredients in a blender or food processor and process for 1 minute. Pour over the couscous and vegetables, toss well and serve.

This recipe yields 3 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Starch/Bread, 1/2 Fat.

Nutrition Facts: Calories 191; Calories from Fat 42; Total Fat 5g; Saturated Fat 1g; Cholesterol 0mg; Sodium 20mg; Carbohydrate 32g; Dietary Fiber 2g; Sugars 4g; Protein 5g.