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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This pasta salad is satisfying with grilled lamb chops, chicken, or shrimp. For a picnic, try serving it in halved bell peppers. You can use whole wheat couscous for added fiber. To quickly turn this into a vegetarian main dish, add a can of drained chickpeas and some crumbled feta cheese. Ingredients:
2 cups organic vegetable broth (such as swanson certified organic) |
1 cup uncooked couscous |
1 cup shredded carrot |
1/2 cup chopped green onions |
1/2 cup diced english cucumber |
1/2 cup diced plum tomato |
1/2 cup pomegranate-orange dressing |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh mint |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
8 boston lettuce leaves |
Directions:
1. Bring the broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
2. Combine cooled couscous, carrot, and remaining ingredients except lettuce leaves in a large bowl; toss well to combine. Spoon about 2/3 cup couscous mixture into each lettuce leaf.
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