Recipe: Picnic Couscous Salad with Lemon-Dijon Dressing

PICNIC COUSCOUS SALAD

"This piquant, lemony salad also makes a light lunch by itself."

FOR THE COUSCOUS:
1 1/4 cups fat-free, less-sodium chicken broth or water
1 cup uncooked couscous
FOR THE DRESSING:
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon olive oil
3/4 teaspoon Dijon mustard
FOR THE SALAD:
1 cup quartered cherry tomatoes
1/2 cup chopped pimento-stuffed olives
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15.8-ounce) can Great Northern beans, rinsed and drained

Bring the broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork; cool.

Combine lemon rind, juice, oil, and mustard in a large bowl; stir well with a whisk. Add couscous, tomatoes, and remaining ingredients; toss well.

Makes 5 servings
Source: Cooking Light magazine, June 2000