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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Found this recipe in a little magazine that our local hospital puts out monthly. I haven't made this yet but wanted to save. I am guessing at times. Ingredients:
1 teaspoon garlic, minced and divided |
4 tablespoons lemon juice, divided |
2 1/2 cups vegetable broth |
1 1/2 cups couscous |
1 cup garbanzo beans |
1 cup kidney bean |
1/2 cup parsley, chopped |
snow peas, cooked crisp tender |
4 green onions, sliced |
1/2 cup peanuts |
1/2 cup dried cranberries |
2 tablespoons olive oil |
1 dash hot pepper sauce |
Directions:
1. In a pot coated with nonstick cooking spray, saute 1/2 tsp garlic and add 1 tablespoon lemon juice and vegetable broth.
2. Bring to a boil and add couscous, then cover the pot and remove from the heat. Let sit for 5 minutes and then fluff with a fork, add parsley and set aside.
3. When cool, add snow peas, kidney beans, garbanzo beans, green onions, peanuts and cranberries.
4. For dressing, mix together remaining 1/2 tsp minced garlic and 3 Tbsp lemon juice, olive oil and hot sauce. Toss the dressing with the couscous mixture.
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