Confetti Couscous Recipe - Cooking Index
Confetti Couscous Recipe - Cooking Index
| 2 cups | 474ml | Vegetable broth |
| 1 | Box couscous - (10 oz) | |
| 2 teaspoons | 10ml | Extra-virgin olive oil |
| 1 | Red onion - chopped | |
| 3 | Garlic cloves - minced | |
| 1 | Zucchini - diced (medium) | |
| 1 | Yellow squash - diced (medium) | |
| 1 | Red bell pepper - seeded and diced | |
| 1 | Chick peas - (19 oz) - rinsed and drained | |
| 3 tablespoons | 45ml | Fresh lemon juice |
| 1/2 teaspoon | 2.5ml | Coarsely-ground black pepper - or to taste |
| 24 | Loose-leaf lettuce leaves | |
| 2 tablespoons | 30ml | Minced parsley leaves |
In a medium saucepan, bring the broth to a boil; stir in the couscous. Remove from the heat; cover and set aside until all of the liquid is absorbed, about 10 minutes.
Meanwhile, in a large nonstick skillet, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the zucchini, yellow squash and bell pepper; cook, stirring as needed, until the vegetables are tender-crisp, about 5 minutes.
Transfer the couscous to a large serving bowl; fluff with a fork. Add the vegetables, chickpeas, lemon juice and black pepper; toss with a fork. Refrigerate, covered, until chilled, at least 2 hours.
Line each of 8 salad plates with 3 lettuce leaves; top with the couscous mixture and serve, sprinkled with the parsley.
This recipe yields 8 servings.
Per Serving: 216 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 304 mg Sodium, 40 g Total Carbohydrate, 4 g Dietary Fiber, 8 g Protein, 43 mg Calcium.
Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk.
Points Per Serving: 4.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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