- 4
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Ingredients
- cup:
- 1 cup plus 2 tbsp. water
- 3/4 cup uncooked couscous
- 6 oz. fresh asparagus
- 1/2 cup diced yellow bell pepper
- 1/2 cup cherry tomatoes quartered and seeded
- 1 1/2 tbsp. fat free chicken broth
- 1 tbsp. thawed orange juice concentrate
- 1 tbsp. balsamic vinegar
- 1 tsp. grated orange rind
- 1 1/2 tsp. olive oil
- 1/4 tsp. salt
- Calories 174
- Protein 6.1 g
- Fat 2 g
- Saturated Fat .3 g
- Carbohydrates 33.4 g
- Fibre 2 g
Preparation
Step 1
Bring water to a boil in medium saucepan. Remove from heat. Stir in couscous; cover and let stand 5 minutes or until tender and liquid is absorbed. Fluff with a fork and set aside.
Snap off tough ends of asparagus, remove scales with a knife or vegetable peeler, if desired. Cut aspaaragus into 1 inch pieces. Cook in boiling water 1 minute or until crisp tender Drain and rinse under cold water and drain again.
Combine asparagus, couscous, peppers, and tomatoes; toss gently. Combin e broth and next 6 ingredients; stir well with a whisk. Pour over salad; toss gently to coat. Cover and chill for at least 8 hours.