Minted Couscous Salad

Oh.My.God.

I found this recipe off my President's Choice, whole wheat couscous box (on a bit of a couscous kick lately) and I love it to death. It's extremely low fat, super easy, and has an interesting, delicious taste. It can be served as a chilled side salad, or fresh off the stove, as a warm main course.

Minted Couscous Salad

1 1/4 cup Chicken/veggie stock (I used half a vegetable) bouillon cube

1 cup Whole wheat couscous

1 Sweet Red Pepper, chopped

1/2 English cucumber, diced

1/2-1 Can of red kidney beans

1-2 Green onion, thinly sliced

1/2 cup Fat free California dressing

1/4 cup Coarsely chopped fresh mint OR 1/8 cup Finely ground.

Salt and pepper to taste

Directions

1. In a deep saucepan bring soup stock to a boil. Stir in couscous, take off heat and let stand, 5 minutes. Fluff with fork.

2. Stir in everything but dressing and spices.

3. Now add California dressing, mint, salt and pepper. Coat evenly.

4. Finished! Serve garnished with mint sprig, if desired.

Serves 3-6

You have to try this!

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