Quick & Easy Toasted Peanut Couscous Salad Recipe

INGREDIENTS

1/2 cup water 1/4 cup uncooked couscous 1 ounce unsalted dry-roasted peanuts 1/2 cup finely chopped red onion 1/2 cup finely chopped green bell pepper 1 tablespoon reduced-sodium soy sauce 2 teaspoons cider vinegar 1‑1/2 teaspoons sesame oil 1/2 teaspoon grated fresh ginger 1 packet sugar substitute 1/4 teaspoon salt 1/8 teaspoon dried red pepper flakes

PREPARATION:

1. Bring water to boil in small saucepan over high heat. Remove from heat; stir in couscous. Cover tightly; let stand 5 minutes or until water is absorbed. Remove from pan to cool quickly, if desired.
2. Heat small nonstick skillet over medium-high heat until hot. Add nuts; cook 2 to 3 minutes or until beginning to turn golden, stirring frequently.
3. Combine remaining ingredients in medium bowl. Add cooled couscous and toasted nuts; toss gently, yet thoroughly, to blend.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: 1/2 cup salad Fiber 2 g Carbohydrate 14 g Saturated Fat 1 g Total Fat 5 g Calories from Fat 42 % Calories 115 Protein 4 g Sodium 298 mg DIETARY EXCHANGE: Starch 1 Fat 1