Source: dLife

A hearty and delicious couscous salad full of vegetables.

Servings

1.5 cup fat free reduced sodium chicken broth
0.25 cup shallots, chopped
2.5 tbsp fresh lemon juice
1 pinch black pepper
1 cup couscous
0.33 cup fresh cilantro , coarsly chopped
1.5 tbsp olive oil
0.25 lb fresh shiitake mushrooms , wiped clean and sliced (or oyster or other wild mushrooms)
1 tsp fresh thyme
0.25 lb snow peas , stems and strings removed; cut diagonally into thirds
0.25 tsp salt
1 tsp red wine vinegar
1 Lettuce, red leaf, fresh, head , washed and dried

1 In large saucepan, combine chicken broth, 2 tablespoons shallots, 2 tablespoons lemon juice and some pepper to a boil.
2 Add the couscous and half the cilantro. Stir well, cover and set aside.
3 Heat 1 tablespoon oil in a skillet over medium high heat. Add the mushrooms, thyme and remaining shallots.
4 Saute until mushrooms begin browning, approximately 4 minutes.
5 Add the snow peas, salt and some pepper. Stir well and frequently and cook for approximately 2 minutes.
6 In a bowl, combine the vinegar, lemon juice, remaining oil and cilantro.
7 Add the couscous mixture. Use a fork to stir and fluff until well coated.
8 Add the vegetables (with juices from the skillet) and mix well.
9 Cover and refrigerate. When ready to serve, place on lettuce leaves.

If fresh thyme is not available, 1/4 teaspoon dried thyme leaves may be substituted.