ZUCCHINI-COUSCOUS SALAD

Zucchini-Couscous Salad image

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h15m

Yield 2

Number Of Ingredients 10

1/2 cup chicken broth
1/4 cup uncooked couscous
1/2 zucchini, shredded
1/4 cup chopped green, red or yellow bell pepper
2 tablespoons white vinegar or white wine vinegar
1 tablespoon vegetable oil
1 teaspoon chopped fresh or 1/4 teaspoon dried savory leaves
1 teaspoon sesame oil
1/2 teaspoon sugar
Lettuce leaves, if desired

Steps:

Heat broth to boiling in 1-quart saucepan; remove from heat. Stir in couscous. Cover and let stand 5 minutes.
Mix couscous, zucchini and bell pepper in medium glass or plastic bowl. Shake remaining ingredients except lettuce leaves in tightly covered container. Pour over couscous mixture; stir to coat.
Cover and refrigerate at least 1 hour. Serve on lettuce leaves.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg