Moroccan Salad

1. 1

   In a pot coated with nonstick cooking spray, saute 1/2 tsp garlic and add 1 tablespoon lemon juice and vegetable broth.

2. 2

   Bring to a boil and add couscous, then cover the pot and remove from the heat.

3. 3

   Let sit for 5 minutes and then fluff with a fork, add parsley and set aside.

4. 4

   When cool, add snow peas, kidney beans, garbanzo beans, green onions, peanuts and cranberries.

5. 5

   For dressing, mix together remaining 1/2 tsp minced garlic and 3 Tbsp lemon juice, olive oil and hot sauce.

6. 6

   Toss the dressing with the couscous mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.