Couscous Salad Cups

Couscous Salad Cups
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 1 cup shredded carrot
  • ¼ cup chopped fresh parsley
  • ½ cup diced plum tomato
  • ½ cup diced English cucumber
  • 8 Boston lettuce leaves
  • 1 cup uncooked couscous
  • + 17 more ingredients
    • ¼ cup chopped fresh mint
    • ¼ teaspoon salt
    • ¼ cup chopped fresh mint
    • 8 Boston lettuce leaves
    • ½ cup diced English cucumber
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ½ cup diced plum tomato
    • ½ cup Pomegranate-Orange Dressing
    • ¼ cup chopped fresh parsley
    • ½ cup chopped green onions
    • ½ cup chopped green onions
    • ½ cup Pomegranate-Orange Dressing
    • 2 cups organic vegetable broth (such as Swanson Certified Organic)
    • 1 cup shredded carrot
    • 2 cups organic vegetable broth (such as Swanson Certified Organic)
    • 1 cup uncooked couscous

Bring the broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Combine cooled couscous, carrot, and remaining ingredients except lettuce leaves in a large bowl; toss well to combine. Spoon about 2/3 cup couscou...

View full recipe at My Recipes

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