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Categories:
whole wheat chicken stock salt red bell pepper cucumber currants pecans green onions yogurt garlic lemon juice white wine vinegar dill basil salt pepper
Viewed: 43 - Published at: 7 years agoIngredients
- 1 cup cous cous whole wheat
- 1 1/2 cups chicken stock
- 1 salt teas
- 1 red bell pepper
- 1 cucumber
- 1 package firm tofu
- 1/2 cup currants
- 1/2 cup chopped pecans
- 4 green onions
- 1 cup plain low fat yogurt
- 1 garlic clove
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 3 sprigs dill chopped
- 3 tablespoons basil leaves chopped
- salt
- pepper
Method
- Bring chicken stock and salt to a boil. Add cous cous. Remove from heat, over and let stand 5 minutes, or until all liquid is absorbed. Fluff with a fork. Let cool.
- In a large bowl add chopped bell pepper, cucumber, tofu, currants, pecans, green onions and cous cous.
- For dressing, combine yogurt, lemon juice, vinegar, dill and basil. Grate garlic with a microplane into the mixture. Season with salt and pepper.
