African Couscous Salad

• 1 cup Dry Whole Wheat Couscous
• 1-1/4 cup Hot Fat-free Chicken Broth
• 1 jar Chickpeas (10 Oz), Drained And Rinsed
• 1 whole Medium Carrot, Shredded
• 1/2 cups Diced Celery
• 2 Tablespoons Finely Chopped Onion
• 1/4 cups Raisins (not Packed)
• 1/4 cups Dried Apricots, Chopped
• 1 cup Red Bell Pepper, Diced
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Garam Masala
• 1/4 cups Red Wine Vinegar
• 1 Tablespoon Olive Oil (optional)

1. Boil the chicken broth in a small saucepan. Once broth is boiling, remove from heat.
2. Add couscous, stir to fully coat couscous and cover.
3. While couscous is sitting, prepare the rest of the ingredients. In a large mixing bowl, mix the remaining ingredients (see note below on optional olive oil).
4. Fluff couscous with a fork and let cool. (If you add the hot couscous, it will absorb too much of the liquid in the mix, including the water in the vegetables, so it is best to wait till it has cooled).
5. Once couscous has cooled to room temperature, add to the salad mix.
6. Mix and refrigerate.
7. Nutritional Data
8. 3 WW points / 187.5 cal / 1.1 g fat / 41 g carbs / 4.2 g fiber
9. 3.3 g sugar /6.3 g protein
10. * If you wish to add 1 tbsp. olive oil to the recipe (add it with the vinegar), the values change to:
11. 4 WW points /207.4 cal / 3.3 g fat / 41 g carbs /4.2 g fiber
12. 3.3 g sugar /6.2 g protein

whole wheat couscous, chicken broth, chickpeas, carrot, celery, onion, ubc, ubc, red bell pepper, ubc, ubc, ubc, olive oil

Taken from tastykitchen.com/recipes/salads/african-couscous-salad/ (may not work)