Seven Veggie Couscous
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/N N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 cups chicken broth 2 cups couscous, dry, uncooked 1-1/2 cups green onion roasted blanched slivered almonds
1 large carrot, coined 1 small red onion, minced 1 small red pepper, chopped
1 small green pepper, chopped 1 small yellow zucchini, coined and quartered 1 small green zucchini, coined and quartered
1 stalk celery, chopped 1/2 cup raisins Dressing: 1/2 cup white wine vinegar
1/2 cup olive oil 2 T lemon juice 2 T fresh oregano, minced
1 t sugar 1/4 t cayenne pepper to taste, black pepper



1 Bring chicken broth to boil in a large pot. Add couscous. Remove from heat; cover. Let stand for 5 minutes. Fluff with a fork and transfer to a large bowl.
2 Mix all dressing ingredients in a small bowl. Set aside.
3 Add green onion roasted blanched slivered almonds, vegetables and raisins to the couscous. Drizzle with the dressing and mix well, evenly distributing the vegetables and the dressing. Refrigerate until serving.

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