Couscous Salad with Creamy Roast Garlic Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Although there are several varieties of parsley, flat-leaf (sometimes called Italian) parsley is one of the strongest flavored. Ingredients:
1 large head garlic |
1 1/2 cups canned low-sodium chicken broth, undiluted |
1 cup couscous, uncooked |
2 tablespoons nonfat mayonnaise |
2 tablespoons red wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
3/4 cup chopped sweet red pepper |
1/2 cup chopped fresh flat-leaf parsley |
1/4 cup finely chopped celery |
Directions:
1. Gently peel outer skin from garlic. Cut off top one-third of head, and discard. Place garlic, cut side up, in center of a piece of heavy-duty aluminum foil. Fold aluminum foil over garlic, sealing tightly. Bake at 400° for 40 minutes or until garlic is soft. Remove from oven; let cool 10 minutes. Separate cloves, and squeeze to extract pulp.
2. Bring chicken broth to a boil in a medium saucepan. Remove from heat. Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed. Fluff couscous with a fork, and transfer to a serving bowl.
3. Combine mayonnaise and next 3 ingredients in a small bowl; stir well. Add garlic; stir well.
4. Combine couscous, red pepper, parsley, and celery in a large bowl; add mayonnaise mixture, and toss well. Cover and chill 3 hours.
|
|