Couscous Salad Cups

Name: Couscous Salad Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 8 Boston lettuce leaves; 237 milliliters shredded carrot; 237 milliliters uncooked couscous; 118 milliliters diced English cucumber; 59 milliliters chopped fresh mint; 59 milliliters chopped fresh parsley; 118 milliliters chopped green onions; 118 milliliters Pomegranate-Orange Dressing; 118 milliliters diced plum tomato; 0 teaspoons salt; 473 milliliters organic vegetable broth (such as Swanson Certified Organic)

You can never have too many side dish recipes, so give Couscous Salad Cups a try. Watching your figure? This vegan recipe has 104 calories, 4g of protein, and 0g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up mint, couscous, carrot, and a few other things to make it today.

Instructions

Bring the broth to a boil in a medium saucepan; gradually stir in couscous.

Ingredients you will need

Couscous

Broth

Equipment you will use

Sauce Pan

Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

Combine cooled couscous, carrot, and remaining ingredients except lettuce leaves in a large bowl; toss well to combine. Spoon about 2/3 cup couscous mixture into each lettuce leaf.

Ingredients you will need

Lettuce Leaf