Ingredients
1/2
cup chicken broth
1/4
cup uncooked couscous
1/2
zucchini, shredded
1/4
cup chopped green, red or yellow bell pepper
2
tablespoons white vinegar or white wine vinegar
1
tablespoon vegetable oil
1
teaspoon chopped fresh or 1/4 teaspoon dried savory leaves
1
teaspoon sesame oil
1/2
teaspoon sugar
Lettuce leaves, if desired
Preparation
Heat broth to boiling in 1-quart saucepan; remove from heat. Stir in couscous. Cover and let stand 5 minutes.
Mix couscous, zucchini and bell pepper in medium glass or plastic bowl. Shake remaining ingredients except lettuce leaves in tightly covered container. Pour over couscous mixture; stir to coat.
Cover and refrigerate at least 1 hour. Serve on lettuce leaves.
