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Couscous Vegetable Salad

1 2/3 cup chicken broth
1 cup couscous
1/4 cup chopped green onion
1 cup seeded, chopped unpeeled tomato
1 medium carrot, grated
1/4 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dry rosemary or dried basil

In a medium saucepan, bring broth to a boil; stir in couscous. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork; let cool for 10 minutes. In a large bowl, lightly toss couscous with onion, tomatoes and carrot. Mix lemon juice, oil, salt, pepper and rosemary; add to couscous and toss.

Makes 4 servings.

Nutritional Information
Each serving provides approximately: 224 calories, 5.7g protein, 34g carbohydrates, 7.5g fat, 7.5g fiber, 0 cholesterol, 1mg iron, 749mg sodium.