Ingredients
Couscous
1 tsp olive oil
1/4 minced yellow onion
1 1/2 cups fat free low sodium chicken broth (or vegetable broth)
5 ounces whole-wheat couscous
Dressing
1 Tbsp cherry juice concentrate
1 1/2 tsp lemon juice
1 1/2 tsp Dijon mustard
2 Tbsp canola oil
Salad
1/2 chopped tart dried cherries
3 Tbsp pistachios, coarsely chopped
2 Tbsp fresh basil, chopped
2 Tbsp fresh mint, chopped
1 Tbsp fresh lemon zest
1/4 tsp salt
1/4 tsp ground black pepper
Directions
In a quart saucepan, heat olive oil over medium high heat. Add onion and saute for about 3 minutes or until softened. Add the broth and bring to a boil. Add couscous, stir, cover and remove from heat. Let stand, covered, for 5 minutes. Transfer to a mixing bowl to cool.
In a small bowl, whisk together cherry juice concentrate, lemon juice and mustard. Whisk in oil until emulsified. Add dressing and remaining ingredients to couscous and mix well. Serve immediately.
Nutrition Facts
Yield: 8 servings
Per serving: Calories: 142; Fat: 6 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 180 mg; Carbohydrates: 21 g; Fiber 3 g; Protein: 3 g