Couscous Salad With Creamy Roast Garlic Dressing

• 1 large head garlic
• 1 1/2 cups canned low-sodium chicken broth, undiluted
• 1 cup couscous, uncooked
• 2 tablespoons nonfat mayonnaise
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3/4 cup chopped sweet red pepper
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup finely chopped celery

1. Gently peel outer skin from garlic. Cut off top one-third of head, and discard. Place garlic, cut side up, in center of a piece of heavy-duty aluminum foil. Fold aluminum foil over garlic, sealing tightly. Bake at 400u0b0 for 40 minutes or until garlic is soft. Remove from oven; let cool 10 minutes. Separate cloves, and squeeze to extract pulp.
2. Bring chicken broth to a boil in a medium saucepan. Remove from heat. Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed. Fluff couscous with a fork, and transfer to a serving bowl.
3. Combine mayonnaise and next 3 ingredients in a small bowl; stir well. Add garlic; stir well.
4. Combine couscous, red pepper, parsley, and celery in a large bowl; add mayonnaise mixture, and toss well. Cover and chill 3 hours.

garlic, chicken broth, couscous, nonfat mayonnaise, red wine vinegar, salt, freshly ground pepper, sweet red pepper, parsley, celery

Taken from www.myrecipes.com/recipe/couscous-salad-with-creamy-roast-garlic-dressing (may not work)