Colorful, Crunchy, Couscous Confetti Salad

This is such a satisfying and nutritious meal... and so colorful, too.  Use any combination of bell peppers you like, the more colors, the better.  The couscous can be prepared using the dashboard method for ease of preparation.  Or, if you prefer, you can cook it and then leave it to cool.

Couscous Confetti Salad
Makes 2 servings

• 1/2 cup dry whole wheat couscous
• 1 cup chicken broth
• 2 cups chopped bell peppers
• 1/2 cup sliced and slivered cucumber
• 1/4 cup chopped onion
• 1 cup romano beans (sub any kind you like)
• 2 cups roughly torn spinach leaves
• Dash of oregano 

Dressing

• 2 cloves garlic, peeled and minced
• 2 tsp olive oil
• 4 tsp white balsamic vinegar
• 1 tsp lemon juice 

1. Prepare couscous in the chicken broth, either by cooking for 5 minutes, or by leaving on the counter for a couple of hours.
2. Into a large bowl, place the peppers, cucumber, onion, beans and couscous.  Mix well.
3. In a small bowl, blend the dressing ingredients, and then add to the salad in the large bowl  Stir well.
4. Place the torn spinach leaves on two plates.  Divide the salad and pile on top of the spinach leaves.  Sprinkle with oregano.

Per serving.
Weight Watchers P+ = 8.
Calories 330; Protein 15g; Carbohydrate 58g; Fat 6g; Fibre 10g

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