Mediterranean Couscous By Dr Andrew Weil Recipes

MEDITERRANEAN COUSCOUS SALAD

Mediterranean Couscous Salad image

Provided by Marian Burros

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 cups vegetable or chicken stock or broth
2 cups instant whole wheat couscous
3 tablespoons olive oil
6 tablespoons balsamic vinegar
4 teaspoons Dijon mustard
2 large cloves garlic, minced
Grated zest of 2 oranges
1 or 2 jalapenos, trimmed, seeded and finely minced
2 dozen green or black medium French, Italian or Greek olives, pitted and finely chopped
1/2 cup chopped capers
2 cups (about 10 ounces) julienned red bell peppers
1 pound zucchini, cut into julienne strips
1/2 cup finely diced red onion
1 cup diced fennel
Salt and freshly ground black pepper to taste
2 medium-large ripe tomatoes

Steps:

Bring stock to boil in covered pot. Add couscous, remove from heat and allow to sit for five minutes, until liquid has been absorbed.
Whisk oil, vinegar, mustard and garlic in a serving bowl. Add orange zest, jalapenos, olives and capers, and mix well. Stir in the red pepper, zucchini, onion and fennel, and season with salt and pepper. Stir in the couscous.
If not serving immediately, refrigerate without the tomatoes. No more than 30 minutes before serving, cut up the tomatoes and stir in.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 6 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 686 milligrams, Sugar 10 grams, TransFat 0 grams

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