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This salad looks great, it's easy to eat, and it tastes terrific. It's also low
in fat and the red peppers are an excellent source of vitamin C.
Servings: 6 (nutritional information is without vinaigrette)
Calories: 285
Fat: 4 g
Cholesterol: 6 mg
Sodium: 337 mg
Protein: 12 g
Carbohydrate: 51 g
Fiber: 13 g
* Ingredients:
2 cups vegetable broth or defatted lower-sodium chicken broth
1½ cups packaged raw couscous
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 celery rib, diced
¾ cup sliced scallions plus ¼ cup
1 cup (10-ounce can) chickpeas (garbanzo beans), drained and
rinsed
1½ cups fresh, frozen, or canned artichoke hearts, cooked and
quartered
1/3 cup (about 1½ ounces) crumbled feta cheese
3 tablespoons thinly sliced kalamata or other similar olives
¾ cup Mint Vinaigrette
Romaine lettuce leaves for serving
* Directions:
Bring the broth and ¼ cup water to a boil in a medium pot. Stir in
the couscous, remove the pot from the heat, cover, and let stand
for 5 minutes. Transfer the couscous to a large mixing bowl and
fluff with a fork. Let stand for 5 minutes, then fluff again.
Add the red and yellow bell peppers, celery, ¾ cup of the
scallions, chickpeas, artichokes, feta cheese, and olives. Toss
gently with a fork. Add the Mint Vinaigrette and toss again until
mixed. (The salad can be made and refrigerated up to 4 hours ahead.
Fluff with a fork before serving.)
To serve, line a shallow serving bowl or rimmed platter with
romaine lettuce leaves. Spoon the salad into the bowl. Sprinkle
with the remaining ¼ cup of scallions.
 
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