Presents

"Cheddar Garden Vegetable Couscous Side Salad"

Recipe Source: Recipe Card from My Recipes Salads & Salad Dressings Recipe File Serving Size: Makes 6 cups

Amount Ingredient 1 1/4 cups regular strength chicken broth 1 cup instant couscous 1/3 cup white wine vinegar or lemon juice 1/3 cup olive oil 1 large clove garlic, minced Pinch sugar or to taste 1 1/2 cups diced cheddar cheese 1 1/4 cups diced unpeeled English cucumber 1 cup diced seeded tomato 3/4 cup diced green pepper 1/4 cup chopped green onions 1/4 cup chopped parsley or fresh dill

Preparation Instructions:

1. Heat broth to boiling in a medium-sized saucepan. Stir in couscous, cover and remove from heat. Let stand 5 minutes. Transfer to a large bowl, fluff with a fork and let cool 10 minutes.

2. Combine vinegar, oil, garlic and sugar in a small bowl. Whisk together thoroughly.

3. Add cheese, cucumber, tomato, green pepper, onions and parsley to couscous. Pour vinaigrette dressing over all and toss well to coat. Add salt and pepper to taste.

Variation: Replace cheddar cheese with crumbled feta and parsley with chopped fresh oregano. Stir in 1/2 cup chopped black olives.

Per 1/2 cup serving: 183 calories; 6 g protein; 11 g fat; 15 g carbohydrates.

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