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Veggie & Couscous Salad

Adapted from Taste for Life magazine, July, 2007

Serves 6
1 small shallot, chopped
3 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
1 cup broccoli florets
1 cup red bell pepper, chopped
1 can kidney beans, rinsed and drained
1/4 cup raisins
1 1/2 cup low-sodium vegetable or chicken stock
1/2 tsp. salt
1 cup NOW Real Food® Organic Whole Wheat Couscous*
3 Tbsp. lemon juice
  1. In a 2-quart pot with a tight-fitting lid, heat oil. 
  2. Stirring frequently, sauté shallot, broccoli, and bell pepper over high heat until they’re softened; about 5 minutes.
  3. Add beans, raisins, stock, and salt.
  4. Cover and bring to a boil, then immediately stir in couscous.  
  5. Remove pot from heat and cover tightly for 5 minutes.
  6. Uncover and fluff the mixture with a fork. 
  7. Toss with lemon juice, transfer to a portable container, and chill.
Per serving:
231 calories
8 g Protein
36 g Carbohydrates
5 g Fiber
8 g Total Fat
303 mg Sodium
*NOW items available at your local health food store

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