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Ingredientes
- 1 1/2 c. defatted chicken broth
- 1 c. couscous
- 1/3 c. finely minced onion
- 1 Tbsp. finely minced jalapeno pepper or possibly more to taste
- 1/4 tsp grnd cinnamon
- 1/4 tsp grnd black pepper
- 9 ounce frzn artichoke hearts thawed and cut up
- 1 1/3 c. minced tomato
- 3/4 c. finely minced green bell pepper
- 1/4 c. raisins
- 1/2 c. fat-free balsamic vinaigrette Or possibly Italian dressing
Direcciones
- Bring broth to boiling in a medium saucepan. Add in couscous and onion. Remove from heat. Cover and let stand for 5 min. Stir in jalapeno pepper, cinnamon, and black pepper. Let mix cold
- Combine couscous mix, artichoke hearts, tomato, bell pepper, and raisins in large bowl. Ad the vinaigrette; vinegar; pour over couscous, tossing gently to coat.
- Makes 8 side dish servings.
- VARIATIONS: ORIGINAL mixed 1/4 c. each vinegar and extra virgin olive oil; made the couscous with regular chicken broth. BROWN RICE: Substitute 1 1/2 c. cooked broth rice for the couscous.
- Description: "A touch of cinnamon adds a spicy-sweet taste to refreshing salad"
- Yield: "6 C."
- NOTES : Serve at room temperature. If you make the salad ahead, chill it,covered, until about half an hour before serving time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 8 servings | |
| Calories 156 | |
| Calories from Fat 39 | 25% |
| Total Fat 4.45g | 6% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 255mg | 11% |
| Potassium 203mg | 6% |
| Total Carbs 26.01g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.55g | 4% |
| Protein 3.72g | 6% |
