Couscous Salad

Total time: 15 minutes
     Couscous does not have to be dry and boring.  It also doesn't need cooking which makes it the perfect fast food.  Heat the stock, do a bit of chopping and you're done! Another dish that can help clean out the fridge.

 Ingredients:

• 1/2 cup couscous, 90gr, 3.2oz
• 3/4 cup chicken broth, 170gr, 6oz
• 1/3 cup cherry tomatoes, 60gr, 2.1oz
• 1 rib celery, 50gr, 1.8oz
• 2 tbs snipped chives
• 2 tbs white balsamic vinegar, 32gr, 1.1oz
• 1 tbs good olive oil, 13.5gr, .48oz
• 1 1/2 tsp Dijon-style mustard, 7.5gr, .26oz

 Instructions:

• Cut tomatoes in half. 
• Chop celery. 
• Heat chicken broth to a boil. 
• Put couscous in a medium bowl. 
• When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it. 
• Snip chives. 
• Add chives, tomatoes and celery to couscous.  Fluff gently with a fork to combine. 
• Put the vinegar, mustard and oil in a small bowl.  Whisk well and stir into couscous. Serve.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:  518 / 259 Total Carbohydrates:  80 / 40           Dietary Fiber: 7 / 3.5 Total Fat:  15 / 7.5          Saturated Fat: 2 / 1 Cholesterol:  0 / 0 Protein:  20 / 10 Calcium:  70 / 35 Sodium:   414 / 207

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/