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Minted Couscous Greek Salad




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Minted Couscous Greek Salad

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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